Soups Recipes - Eastern Saffron Soup

Ingredients

• 2 onions, thinly sliced

• 15 g/1/2 oz/1 tbsp butter

• 2 potatoes, thinly sliced

• 600 ml/1 pt/2 1/2 cups chicken stock

• 45 ml/3 tbsp dried milk powder (non-fat dry milk)

• Salt and freshly ground white pepper

• 2.5 ml/1/2 tsp powdered saffron

• A pinch of ground turmeric

• 225 g/8 oz/2 cups cooked chicken, cut into small strips

• 50 g/2 oz/1/2 cup cooked basmati or fragrant Thai rice

• 300 ml/1/2 pt/1 1/4 cups crème fraiche

• 6 thin slices of lemon

• Chopped parsley

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Method:

1. Gently fry (sauté) the onions in the butter for 2 minutes, stirring until softened but not browned.

2. Add the potatoes and stock. Bring to the boil, cover and simmer for about 5 minutes until tender.

3. Puree in a blender or food processor and return to the rinsed-out pan. Stir in the milk powder and season with salt and pepper and the saffron and turmeric. Stir well.

4. Add the chicken and rice and heat through for 2-3 minutes. Stir in the crème fraiche and heat through again. Taste and reseason if necessary.

5. Ladle into warm bowls and garnish each with a slice of lemon and a little parsley.