INGREDIENTS

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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