Spanish Garlic Saffron Soup With Fried Capers And Romesco Sauce Garnish

1. 1

   Heat the milk in a saucepan over low heat, being careful that it doesn't boil, while you start to cook the other ingredients.

2. 2

   In a 4-5 quart wide-bottom saucepan, heat the butter and olive oil over medium heat until the butter foams a bit. Add the leeks and shallots and gently saute for 2 minutes. Cover the pan and let this soften for about 5 minutes. Uncover, add the chicken broth and the saffron with its water and heat for a few minutes. Add the garlic and bread cubes and bring to a boil. Stir in the hot milk and reduce heat to low. Simmer the soup, uncovered, for 45 minutes.

3. 3

   In a food processor, puree the soup while adding the extra virgin olive oil in a drizzle through the feed tube, seasoning with salt and white pepper. The oil will enrich the soup but it can overwhelm it if you use too much. I pureed in batches, tasting and adding salt and a little white pepper to each batch. Put all the soup back in the pot, taste again for seasoning and reheat on low. Garnish with a dollop of Romesco and a sprinkle of fried capers. (Or toast thin slices of french bread and top with the Romesco, still garnishing soup with the capers, and serve bread alongside.)

4. 4

   Note: to peel garlic, separate cloves; blanch in boiling water for 15-30 seconds, then put in ice water bath; peel should loosen easily. Or buy already peeled cloves such as Christopher Ranch brand from California.

5. 5

   Romesco sauce: Fry the bread in a bit of oil until lightly golden. Cool a bit. In a food processor, grind the bread, nuts, garlic and pepper flakes to a chunky consistency. Add the tomatoes, paprika, peppers and some salt to taste. Process until very smooth. With machine running, gradually pour in the oil and incorporate well. Add the vinegar. Taste and adjust seasoning if necessary.

6. 6

   For the capers: pour oil into a small saucepan and heat over medium high. When oil is shimmery and very hot, add the capers and fry, stirring to evenly coat the buds, until the capers are a bit brown and crisp. Strain off oil (save for a salad) and turn out capers to a paper towel to absorb excess oil.

* Per serving · 4 servings · Values may vary.