Mimi Hiller posted 01-09-99
Saffron Potato Onion Soup
1/2 tsp. saffron threads
3 medium onions, peeled and cubed (about 3 Cups)
3 medium potatoes, peeled and cubed (about 4 Cups)
6 Cups chicken broth
1 Cup heavy cream
thin lemon sliced for garnish
Place saffron threads in 1/4 Cup hot water and set aside for 30 - 40 minutes to steep.
Place onions in large saucepan with 2 - 3 Tbl. water, cover and let sweat over low heat for 5 - 6 minutes until transparent.
Watch carefully, do not let burn.
Add potatoes and chicken broth to onions. Bring to a simmer and cook for 25 - 30 minutes until tender.
Put through a food mill, or puree in a food processor or blender. Return to pan and stir in 1 Cup cream together with the saffron water.
Heat before serving but do not let boil. Check for seasoning, and serve topped with thin slices of lemon.
Serves 6.