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Tomato and Saffron Soup
- Serve
six
people - Difficulty
Easy
By Tony Bilson
Published 1987
The endearing quality of this soup is its freshness which is retained by not cooking it for too long. The extraordinary colour and smell of saffron compliments the tomato creating a more complex flavour and an exotic taste.
Ingredients
1 2 6 cloves
Method
Finely slice the onion, the white part of the leeks and the garlic. Soften in the oil. Add the chopped tomatoes, saffron and herbs. Add the chicken stock and simmer for 25 minutes.
If you have been unfortunate and purchased tomatoes lacking flavour, simply add one tablespoon of tomato paste to the soup and simmer for a further ten minutes. Season to taste. Pass through the finest blade
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