Saffron Soup

• 3 ounces butter (6 tablespoons)
• 1 pound onions, peeled and coarsely chopped
• 2 cloves garlic, peeled and coarsely chopped
• 2 teaspoons powdered saffron
• 5 cups well-flavored chicken stock, preferably homemade
• 3/4 cup whole-wheat bread crumbs
• 5 ounces heavy cream
• Juice of 2 lemons
• Salt and freshly ground white pepper to taste (optional)

1. Melt butter in a heavy-bottom soup kettle.
2. Add onions, garlic and saffron and cook over medium-low heat, stirring frequently, until onions are softened.
3. Do not let onions brown.
4. Bring chicken stock to a boil.
5. Add bread crumbs to onions and stir to mix thoroughly.
6. Add chicken stock and stir again.
7. Bring soup to a boil and immediately lower heat and simmer, covered, for 20 minutes.
8. Puree soup in a blender, food processor or fine-mesh food mill.
9. Strain soup, discarding solids.
10. Return to rinsed-out soup kettle.
11. Add cream and lemon juice.
12. Mix well and taste, adding salt and pepper if desired.
13. May be served immediately, or chilled and served as a summer soup.

butter, onions, garlic, powdered saffron, chicken, bread crumbs, heavy cream, lemons, salt

Taken from cooking.nytimes.com/recipes/1360 (may not work)