Wednesday, December 7, 2011

Cream of Chicken and Saffron Soup

From  "500 Soups" by Susannah Blake

1 onion, minced
2 cloves garlic, minced
3 boneless, skinless chicken breasts
4 C chicken stock 
¾ C dry white wine 
Pinch of saffron threads
¾ C heavy cream
Salt and pepper to taste

Soften the onion and garlic in a tablespoon of olive oil. Don’t let them brown, just let them get soft and tender. Cut the chicken in small bite-size pieces.

Add the broth, wine and chicken to the pot and allow to simmer until chicken is cooked through. The cookbook said about 5 minutes, but I let it go a bit longer.

Add the saffron and cream. Season to taste. Serve.