Name: Cream of garlic & saffron soup
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: British
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

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Cream of garlic & saffron soup

Cream of garlic & saffron soup

Good Food team

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Serves 4

Easy

Prep: 1 hr - 1 hr and 20 mins

Including 10 minutes soaking

A star rating of 5 out of 5.4 ratingsRate

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Brian Glover's creamy soup is perfect served as a dinner party starter or as a tasty and light supper

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving with vegetables

kcal436
fat35g
saturates22g
carbs22g
sugars0g
fibre3g
protein7g
salt1.72g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, May 2002

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A star rating of 5 out of 5.4 ratings

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