Saffron Soup

1. 1

   Melt butter in a heavy-bottom soup kettle.

2. 2

   Add onions, garlic and saffron and cook over medium-low heat, stirring frequently, until onions are softened.

3. 3

   Do not let onions brown.

4. 4

   Bring chicken stock to a boil.

5. 5

   Add bread crumbs to onions and stir to mix thoroughly.

6. 6

   Add chicken stock and stir again.

7. 7

   Bring soup to a boil and immediately lower heat and simmer, covered, for 20 minutes.

8. 8

   Puree soup in a blender, food processor or fine-mesh food mill.

9. 9

   Strain soup, discarding solids.

10. 10

    Return to rinsed-out soup kettle.

11. 11

    Add cream and lemon juice.

12. 12

    Mix well and taste, adding salt and pepper if desired.

13. 13

    May be served immediately, or chilled and served as a summer soup.

No additional tips available.