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Ingredients
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
¾ cup whole-wheat bread crumbs
5 ounces heavy cream
Juice of 2 lemons
Salt and freshly ground white pepper to taste (optional)
Nutritional analysis per serving (8 servings)
23 grams carbs; 47 milligrams cholesterol; 269 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 3 grams fiber; 627 milligrams sodium; 7 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a heavy-bottom soup kettle. Add onions, garlic and saffron and cook over medium-low heat, stirring frequently, until onions are softened. Do not let onions brown.
- Step 2
Bring chicken stock to a boil. Add bread crumbs to onions and stir to mix thoroughly. Add chicken stock and stir again. Bring soup to a boil and immediately lower heat and simmer, covered, for 20 minutes.
- Step 3
Puree soup in a blender, food processor or fine-mesh food mill. Strain soup, discarding solids. Return to rinsed-out soup kettle. Add cream and lemon juice. Mix well and taste, adding salt and pepper if desired. May be served immediately, or chilled and served as a summer soup.
Private Notes
Comments
I felt that the juice of 2 lemons was too much. Would recommend making it with the juice of 1 lemon and add more afterwards if you think fit. I might try using orange juice next time. Also, I used a large yellow potato instead of the bread crumbs to good effect.
"Salt and pepper to taste" is a warranted addendum, tristement. Lovely but a touch characterless--this might be an adrenalized statement, but a protein added would help.