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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making up to 1 day ahead, cover and chill. Ingredients:
1 teaspoon olive oil |
1 cup chopped onion |
1 cup chopped fennel |
3 peeled, pressed cloves garlic |
5 cups fat-skimmed chicken broth |
1 cup dry white wine |
1 tablespoon tomato paste |
1/2 teaspoon dried thyme |
1/16 teaspoon powdered saffron or 1/4 teaspoon ground turmeric |
Directions:
1. In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir olive oil, onion, fennel, and garlic until onion is limp, about 5 minutes. Add chicken broth, white wine, tomato paste, thyme, and saffron or turmeric; bring to a boil. Reduce heat, cover, and simmer until vegetables are soft when pressed, about 15 minutes. Measure broth; if less than 6 cups, add more fat-skimmed chicken broth or water.
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