Cream of garlic & saffron soup
Brian Glover's creamy soup is perfect served as a dinner party starter or as a tasty and light supper
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 1 hr - 1 hr 20 mins
including 10 minutes soaking
- Soak the saffron in 2 tbsp hot water for 10 minutes. Melt the butter in a large saucepan. Add the garlic (and its skin), onion, celery and bay leaf to the pan, stir to coat in the butter, then cook very gently, covered, for about 15-20 minutes. The garlic and onions should be very soft and tender but not at all browned, so keep the heat low.
- Uncover and add the sherry, raise the heat and bring to the boil then add the stock, saffron and its liquid, 1 tsp salt and a good grinding of fresh black pepper. Bring to the boil, stir in the rice and simmer gently for 15 minutes or until the rice is just cooked. Fish the bay leaf out and discard.
- Liquidise the soup then sieve back into the pan (this gets rid of any bits of skin). Pour in the cream and reheat until hot. Adjust the seasoning adding a little lemon juice to taste if liked and thin with a splash of milk if too thick. Serve sprinkled with croûtons.
Per serving with vegetables
436 kcalories, protein 7g, carbohydrate 22g, fat 35 g, saturated fat 22g, fibre 3g, salt 1.72 g
Recipe from Good Food magazine, May 2002.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/3242/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- good pinch saffron threads
- 85g butter
- 3 large heads green garlic , outer skin removed and roughly chopped
- 2 medium onions , sliced
- 2 sticks celery , chopped
- 1 bay leaf
- 2 tbsp dry sherry
- 1.2l chicken or vegetable stock
- 3 tbsp risotto or long grain rice
- 142ml carton double cream
- lemon juice
- crisp croûton , to serve
Buy ingredients
Search Good Food
Get the free BBC Good Food app
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 1 hr - 1 hr 20 mins
including 10 minutes soakingIngredients
- good pinch saffron threads
- 85g butter
- 3 large heads green garlic , outer skin removed and roughly chopped
- 2 medium onions , sliced
- 2 sticks celery , chopped
- 1 bay leaf
- 2 tbsp dry sherry
- 1.2l chicken or vegetable stock
- 3 tbsp risotto or long grain rice
- 142ml carton double cream
- lemon juice
- crisp croûton , to serve
Per serving with vegetables
436 kcalories, protein 7g, carbohydrate 22g, fat 35 g, saturated fat 22g, fibre 3g, salt 1.72 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
14 January 2008
Katie commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
01 September 2012
thelittlegreenpixie commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
01 September 2012
thelittlegreenpixie rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.