Saffron Broth With Tomato |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 5 |
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Prepare as close to serving time as possible. Saffron does not sit well in this recipe and best served fresh. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped carrot |
1/4 cup chopped celery |
1/4 cup chopped onion |
1 cup chopped mushroom |
1/4 cup chopped leek |
2 garlic cloves, minced |
1/4 cup dry white wine |
1 cup chopped plum tomato |
2 pinches saffron threads |
5 cups mushroom stock or 5 cups broth |
10 -12 small boiling potatoes, cooked |
Directions:
1. Add the carrots, celery, onions, mushrooms, leeks, and garlic to some oil in a saucepan [you can use water, broth or juice]. Sauté for 3 minutes, until vegetables begin to sweat.
2. Add wine, tomatoes, and saffron threads. Sauté, stirring, for 2 more minutes.
3. Add stock and bring to a quick boil.
4. Reduce heat and allow dish to simmer for 3 minutes. Strain the broth.
5. To serve, place 2-3 potatoes in each of 5 soup plates or bowls.
6. Pour broth over potatoes and SERVE IMMEDIATELY.
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