Garlic And Saffron Soup

Recipe Ingredients

5 tablespoons	75ml	Olive oil
2 cups	474ml	Trimmed sourdough bread cubes
4 cups	948ml	Garlic cloves - quartered (large)
1/3 cup	78ml	Dry white wine
4 cups	948ml	Canned low-salt chicken broth
2		Saffron threads - (generous)
		Salt - to taste
8		French bread baguette, 1/2" thick
1/2 cup	73g / 2.6oz	Grated Manchego or Monterey Jack Cheese
		Minced fresh chives or green onion tops
		Saffron threads

Recipe Instructions

Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add bread cubes and garlic and saute until bread is light golden, about 4 minutes. Add wine, then broth and saffron; bring to boil. Reduce heat, cover and simmer 25 minutes. Puree soup in blender. Return soup to saucepan. Season with salt.

Preheat oven to 350 degrees. Arrange French bread slices on cookie sheet. Brush with remaining 1 tablespoon oil. Bake until lightly toasted, about 8 minutes. Sprinkle cheese over croutons. Transfer cookie sheet to broiler; broil croutons until cheese melts.

Place 2 croutons in each bowl. Bring soup to simmer. Ladle over croutons. Sprinkle with chives and a few saffron threads and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, March 1991

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