Saffron & Garlic Soup
   Servings: 4
  • 1/2 cup jack cheese, minced
  • Fresh chives or green onion
  • 2 cups sourdough bread cubes, trimmed
  • 5 tbsp olive oil
  • 4 large garlic cloves, quartered
  • 1/3 cup dry white wine
  • 4 cups canned low-salt chicken broth
  • 1/2 tsp Saffron threads
  1. Salt French bread baguette, jack cheese, fresh chives or green onion tops Saffron threads.
  2. Heat 4 tablespoons oil in heavy large skillet over medium-high heat.
  3. Add bread cubes and garlic and sauté until bread is light golden for about 4 minutes.
  4. Add wine, broth and saffron, bring it to boil and then reduce heat, cover and simmer for 25 minutes.
  5. Puree soup in blender then retune it to saucepan. Add salt.
  6. Preheat oven to 350°F. Arrange French bread slices on cookie sheet. Brush with remaining 1 tablespoon oil. Bake until lightly toasted for about 8 minutes. Sprinkle cheese over croutons.
  7. Transfer cookie sheet to broiler and broil croutons until cheese melts and place 2 croutons in each bowl. Bring soup to simmer. Ladle over croutons.
  8. Sprinkle with chives and a few saffron threads and serve.