Chicken Soup with saffron and almonds.
1/4 tsp. saffron threads
1/2 cup sliced almonds
2 tbls. extra-virgin olive oil, divided
1 lb boned, skinned breasts, cut into 1-in chunks
1 1/2 cups quartered mushrooms
1 1/2 tbsp. chopped garlic
1 qt. reduced- sodium chicken broth
Finely shredded zest of 1 lemon, plus about 1 1/2 tbsp. fresh juice
1/4 tsp freshly ground black pepper
1 cup Yukon Gold potatoes, cut into 3/4-in cubes.
4 oz Spinach.
Salt to taste.
1. Toast saffron in a 5 - to 6-qt. pan over medium heat until fragrant, about 4 minutes; (careful not to burn) scrape out of pan and set aside. Add almonds and 1 tblsp. oil to pan and cook, stirring occasionally, until golden, about 4 minutes. With a slotted spoon, transfer nuts to a bowl.
2. Add remaining tbls. oil to pan with chicken and increase heat to medium-high. Cook until chicken is brown on underside, about 3 minutes. Stir in mushrooms and garlic. Cook, stirring occasionally, until chicken is no longer pink, about 3 minutes. With slotted spoon, transfer to a bowl.
3. Add broth, lemon zest, pepper, saffron, and potatoes to a pan. Cover and bring to a boil, then reduce heat and simmer 5 minutes. Return chicken mixture to pan and simmer, covered, until flavors are blended, about 5 minutes. Stir in spinach and cook until wilted, 1 to 2 minutes. Add lemon juice and salt to taste.
4. Ladle into bowls, drizzle with oil, and sprinkle with almonds.
Serves 4 (makes 6 1/2 cups)
This is quite a different flavor and aroma. We liked it. I hope you will too.
Coming from the dried stigmas of the saffron crocus, it takes 75,000 blossoms, or 225,000 handpicked stigmas to make a single pound which explains why it is the most expensive spice. For more information on this intriguing spice I have posted this link: