Recipe: Saffron Cream of Chicken Soup

SAFFRON CREAM OF CHICKEN SOUP

3 pounds chicken, quartered
6 cups water
6 cups chicken stock
1 large celery rib with leaves, cut in 2-inch pieces
1 large onion, quartered
2 cloves
1 bay leaf
6 whole peppercorns
2 cups half and half
1 celery rib, thinly sliced
1/2 teaspoon saffron threads
1/4 teaspoon turmeric
4 tablespoons all-purpose flour
4 tablespoons butter, at room temperature
1/2 teaspoon white pepper
salt (to taste)

Place the chicken in a large soup pot. Cover with the water and chicken stock and add the celery, onion (stuck with the cloves), bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer, uncovered, for 20 minutes, skimming any scum and particles that rise to the surface. Partially cover the pot and simmer on low heat for another 25 minutes, or until the chicken is quite tender.

Strain the chicken and liquid into a large bowl. Return the cooking liquid to the pot and spoon any excess fat off the surface. Discard the vegetables and set the chicken aside for a few minutes until it is cool enough to handle.

Preheat oven to 350 degrees F.

Add the half-and-half to the chicken broth and bring to a simmer. Add the sliced celery.

Place the saffron threads on a sheet of aluminum foil and toast in the preheated oven for 4 minutes, or until the saffron turns one shade darker and begins to smell fragrant. Watch carefully to make sure it doesn't burn. Crush it with the back of a spoon and add it along with the turmeric to the soup.

Strip the skin off the chicken and pull the meat off the bones. Chop the chicken meat quite fine and add it to the soup (there should be about 3 cups of meat).

Work the flour and butter together with your fingertips to form a smooth paste. Drop about 1/2 teaspoon at a time into the simmering soup and cook, stirring frequently, until all the butter-flour paste has dissolved, the soup has thickened, and the flour has cooked, about 5 minutes. Season with the white pepper and salt to taste.

This soup will keep well, refrigerated, for 3 days. Any leftover soup can be frozen but should be thawed and reheated very slowly to avoid its separating.

Servings: 6
Source: Sunday Suppers by Melanie Barnard and Brooke Dojny