Jane Grigson

Mourtayrol

Chicken and saffron soup

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Cooking of the Mediterranean
The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

A Languedoc soup made with the liquor of a boiled fowl and thickened with a bread sauce that is yellow with saffron. Any chicken stock you have will do.

Ingredients

  • 1.5 litres (2½ pints) well-flavoured chicken stock
  • a generous pinch of saffron filamen

Method

Heat 150 ml (¼ pint) of the stock and pour it on to the saffron, in an ovenproof bowl. Leave at least 20 minutes.

Toast the bread lightly, break it up and add it to the saffron liquor. Pour on