Name: Garlic And Saffron Soup
Ingredients: 5 tb Olive oil; 2 c Trimmed sourdough bread cubes; 4 lg Garlic cloves; quartered; 1/3 c Dry white wine; 4 c Canned low-salt chicken broth; 2 Generous pinches saffron threads; Salt; 8 1/2 inch thick French bread baguette slices; 1/2 c Grated Manchego or Monterey Jack Cheese; Minced fresh chives or green onion tops; Saffron threads

A life once spent is irrevocable. It will remain to be contemplated through eternity… The same may be said of each day. When it is once past, it is gone forever. All the marks which we put upon it, it will exhibit forever… Each day will not only be a witness of our conduct, but will affect our everlasting destiny… How shall we then wish to see each day marked with usefulness! It is too late to mend the days that are past. The future is in our power. Let us, then, each morning, resolve to send the day into eternity in such a garb as we shall wish it to wear forever. And at night let us reflect that one more day is irrevocably gone, indelibly marked.

Adoniram Judson

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French	March 1991	1	servings

INGREDIENTS

5	tb	Olive oil
2	c	Trimmed sourdough bread cubes
4	lg	Garlic cloves; quartered
1/3	c	Dry white wine
4	c	Canned low-salt chicken broth
2		Generous pinches saffron threads
		Salt
8		1/2 inch thick French bread baguette slices
1/2	c	Grated Manchego or Monterey Jack Cheese
		Minced fresh chives or green onion tops
		Saffron threads

INSTRUCTIONS

Heat 4 tablespoons oil in heavy large skillet over medium-high heat. add
bread cubes and garlic and saute until bread is light golden, about 4
minutes. Add wine, then broth and saffron; bring to boil. Reduce heat,
cover and simmer 25 minutes. Puree soup in blender. Return soup to
saucepan. Season with salt.
Preheat oven to 350F. Arrange French bread slices on cookie sheet. Brush
with remaining 1 tablespoon oil. Bake until lightly toasted, about 8
minutes. Sprinkle cheese over croutons. Transfer cookie sheet to broiler;
broil croutons until cheese melts. Place 2 croutons in each bowl. Bring
soup to simmer. Ladle over croutons. Sprinkle with chives and a few saffron
threads and serve.
Serves 4.
Bon Appetit March 1991
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