Saffron Tomato Soup Food

EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS

Steps:

• In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
• Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
• Serve hot with Grilled Cheese Croutons scattered on top.
• Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
• Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

TRIPLE-WHAMMY SAFFRONED TOMATO-FENNEL SOUP

Steps:

• In a large saucepan, heat oil over medium-low. Add onion, fennel, and garlic; cover and cook about 10 minutes. In a large metal spoon or small pan, heat saffron over low heat until dry, about 10 seconds. Grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Add wine and spoonful of saffron to pan, then stir in shredded basil. Bring to a boil over medium-high heat; reduce heat to low and simmer 1 to 2 minutes. Add tomatoes, their juice, and 1 cup water. Return to a boil over high heat; reduce heat to low and simmer, partially covered, about 30 minutes. Garnish with fennel fronds and chopped basil.

ROCK COD CHOWDER IN SAFFRON-TOMATO BROTH

Steps:

• Soak the saffron in the boiling water for at least 15 minutes while you prepare the other ingredients.
• Working over the can of tomatoes, break open each tomato, scrape the seeds into the can, and put the seeded tomatoes in a bowl. Squeeze the seeded tomatoes in your hand to break them up thoroughly, then strain the juice from the can into the bowl with the tomatoes. Discard the seeds and set the bowl aside.
• Heat the olive oil in a large Dutch oven or similar soup pot over medium heat. Add the leek, diced fennel bulb, thyme, bay leaf, and 1/2 teaspoon salt and cook, stirring, until the fennel starts to soften, 4 to 5 minutes. Increase the heat to medium-high and add the wine. Cook until the liquid is reduced by half, 3 to 4 minutes.
• Add the stock, tomatoes, potatoes, the saffron and soaking liquid, and 1 teaspoon salt. Bring the liquid to a boil, partially cover the pot, and lower the heat to maintain a bare simmer. Cook, occasionally skimming the scum off the top, until the potatoes and fennel are tender, 20 to 30 minutes.
• Meanwhile, cut the fish into 1- to 2-inch pieces and season with 1/2 teaspoon salt.
• Add the lemon juice to the soup, then taste and add more lemon juice or salt as needed. Add the fish, along with the fennel fronds if you have them. Cook until the fish is just cooked through and flakes easily, 5 to 10 minutes. If necessary, use a spoon to gently break the fish into smaller chunks.
• Serve right away. If you need to reheat, do so gently and briefly to avoid overcooking the fish.

SAFFRON SOUP

Steps:

• Melt butter in a heavy-bottom soup kettle. Add onions, garlic and saffron and cook over medium-low heat, stirring frequently, until onions are softened. Do not let onions brown.
• Bring chicken stock to a boil. Add bread crumbs to onions and stir to mix thoroughly. Add chicken stock and stir again. Bring soup to a boil and immediately lower heat and simmer, covered, for 20 minutes.
• Puree soup in a blender, food processor or fine-mesh food mill. Strain soup, discarding solids. Return to rinsed-out soup kettle. Add cream and lemon juice. Mix well and taste, adding salt and pepper if desired. May be served immediately, or chilled and served as a summer soup.