Saffron Broth with Chicken Recipe
Ingredients
| Saffron threads | 1/2 Teaspoon | |
| Water | 1 Tablespoon | |
| Chicken or vegetable broth - 2 cups | ||
| Water | 2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Carrots - 3 or 4, cut into 1/2-inch-thick rounds | ||
| White turnips - 2, cut into 3 X 1/4-inch matchsticks | ||
| Chicken breasts - 2 whole skinless, boneless (about 1 1/2 pounds total) | ||
| Red peppers or pimientos - 1/4 cup, bottled, roasted, finely chopped | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Salt | 1 To taste | |
| Cayenne pepper | 1/8 Teaspoon | |
| Italian bread slice | 4 | |
Directions
GETTING READY
1) Dice the chicken into 3/4-inch pieces.
MAKING
2) In a small bowl, dissolve the saffron in the 1 tablespoon warm water.
3) In a large saucepan, bring the broth, 2 cups water, 1/2 garlic, carrots, turnips and 1/2 saffron to a boil over a medium-high heat.
4) Cover and simmer for about 5 minutes until the vegetables are just tender.
5) In a bowl, mix the red peppers, mayonnaise, 1/2 garlic and 1/2 saffron, together. Season to taste with the salt and cayenne pepper.
6) Add the chicken into the soup and allow to simmer over a medium heat. Cook, uncovered for 2 to 3 minutes until the chicken is thoroughly cooked. Adjust the seasoning.
7) Spread saffron mayonnaise on each slice of toast, diagonally cut each slice into 1/2-inch fingers and evenly into 4 soup bowls.
SERVING
8) Ladle the hot broth, vegetables and chicken over the bread and serve immediately.
1) Dice the chicken into 3/4-inch pieces.
MAKING
2) In a small bowl, dissolve the saffron in the 1 tablespoon warm water.
3) In a large saucepan, bring the broth, 2 cups water, 1/2 garlic, carrots, turnips and 1/2 saffron to a boil over a medium-high heat.
4) Cover and simmer for about 5 minutes until the vegetables are just tender.
5) In a bowl, mix the red peppers, mayonnaise, 1/2 garlic and 1/2 saffron, together. Season to taste with the salt and cayenne pepper.
6) Add the chicken into the soup and allow to simmer over a medium heat. Cook, uncovered for 2 to 3 minutes until the chicken is thoroughly cooked. Adjust the seasoning.
7) Spread saffron mayonnaise on each slice of toast, diagonally cut each slice into 1/2-inch fingers and evenly into 4 soup bowls.
SERVING
8) Ladle the hot broth, vegetables and chicken over the bread and serve immediately.
Chef
