Cream of Garlic & Saffron Soup

Ingredients.

• 1 good pinch of saffron threads.
• 3oz of butter.
• 3 whole heads of garlic peeled & chopped.
• 2 medium onions sliced.
• 2 sticks of celery chopped.
• 1 bay leaf.
• 3Tbs dry sherry.
• 2Pts of chicken stock.
• 3Tbs of risotto rice.
• 1/2Pt of double cream.
• Juice of ½ a lemon.
• Croutons.

Method.

• Soak the saffron in two tablespoons of hot water for ten minutes.
• Melt the butter in a saucepan & add the garlic, onion, celery & bay leaf to the pan & cook very slowly for ten minutes until the garlic is soft.
• Now add the sherry & stock Saffron & its liquid & bring to the boil.
• Then bring back to a simmer & add the rice & cook slowly until the rice is soft then fish out the bay leaf.
• Then liquidise the soup & pass it through a fine sieve then return it to the pan.
• Then add the cream & warm through & add a little lemon juice to season the soup to taste.
• Then serve the soup in bowls garnished with croutons.

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