| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | California | 6 | -8 as a fi | |
INGREDIENTS
| 2 1/2 | qt | Chicken broth |
| 1 | pn | (big) of saffron threads, powdered |
| 3 | Onions, sliced thinly | |
| 3 | Garlic cloves, minced | |
| Salt and pepper to taste | ||
| 2 | tb | Olive oil (up to 3) |
| 1/2 | Loaf French bread, (or challah) cut into 1/2" thick slices | |
| 1/4 | lb | Swiss or Gruyere (or a combination) cheese (optional) |
INSTRUCTIONS
Source: St Mary Mead Archives, adapted from Time-Life series, _The Good Cook_, "Soups" Saute onions until limp and transparent, slightly golden. Add minced garlic and saute for about 2 minutes more. While the onions are frying, heat chicken (or vegetable) broth. Reserve a scant 1/4 cup of hot broth, and add crushed saffron to it. Let rest until saffron is dissolved, and add solution to the rest of the broth. Heat oven to 350:F. Put a layer of bread slices in large-ish casserole dish. Place a layer of onions on top of bread slices. Keep layering this way until casserole is almost full (two or three layers). Take a funnel and insert it in a corner of the casserole; pour broth into funnel so as not to disturb the bread layers. If serving a milchig dinner or lunch sprinkle cheese on top of casserole. Place in oven and bake until top is brown and soup is bubbly; about 45 minutes. This "dry soup" is amenable to many variations. For example, peeled, seeded, diced tomatoes (drained for 1/2 hour) may be added to the layers, and/or pieces of chicken for a lighter Sabbath meal (soup, salad, side veggie). B. PS: Oh, yeah, the place I buy from (and I'm not connected in any way other than as a customer) is Vanilla, Saffron Imports, San Francisco, California 415/648-8990. It's $12.00(US) for 2 grams, (which doesn't sound like a lot, but remember, it's feather-light). Posted to JEWISH-FOOD digest V97 #044 by Brian Mailman <bmailman@hooked.net> on Feb 10, 1997.
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