Date: Sun, 04 Jan 1998 09:10:16 -0500
From: Dawn Stombaugh (email@example.com)
I got this recipe from www.saffroninfo.com, and I have to say that this is
the best soup I've ever had, and was amazed that it's fat-free! I suggest
leaving out the fennel seeds if you don't like the taste of licorice.
I also recommend extra leeks, tomatoes, and spinach!
Garlicky Tomato Saffron Soup
9 cups vegetable stock
1/4 teaspoon saffron
1 large leek, sliced thin
4 large garlic cloves, pressed
6 Roma tomatoes, skinned, seeded and
1/2 teaspoon dried thyme
1/4 teaspoon fennel seeds
8-10 fresh spinach leaves, sliced
Heat half a cup of the vegetable stock
and add the saffron. Set aside. In a
heavy-bottomed soup pot, saute leek in
just enough vegetable stock to soften,
press in the garlic and saute another
three minutes. Add remaining
ingredients to soup pot except spinach.
Simmer, partially covered, 30 minutes.
Add spinach and serve immediately.
May also be served at room