Garlic and Saffron Soup
- 5 tablespoons olive oil
- 2 cups trimmed sourdough bread cubes
- 4 large garlic cloves, quartered
- 1/3 cup dry white wine
- 4 cups canned low-salt chicken broth
- 2 generous pinches saffron threads
- Salt
- 8 1/2-inch-thick French bread baguette slices
- 1/2 cup grated Manchego or Monterey Jack Cheese
- Minced fresh chives or green onion tops
- Saffron threads
- 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 350F.
- 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.
olive oil, bread cubes, garlic, white wine, chicken broth, generous, salt, baguette slices, cheese, fresh chives, saffron
Taken from www.epicurious.com/recipes/food/views/garlic-and-saffron-soup-1450 (may not work)