There is something so enticing and haunting about Saffron.  It is neither an herb nor a spice.  It is the stigma (the female part of the plant that catches pollen.) Saffron is mysterious—it has been used as a health aid and aphrodisiac for centuries.  Although I like Saffron and the glorious yellow color associated with it, it has a delicate flavor that is easily overpowered.  It’s an expensive spice (for lack of a better word), costing upwards of $600 a pound and at those prices I don’t want to use it as food coloring.

This Saffron Garlic soup is a wonderful showcase for both the flavor and color of Saffron.  The most time consuming but necessary part of making this soup is to blanch the garlic no less than three times.  Taking the extra step to blanch the garlic renders the garlic to a mild background flavor and allows the saffron to shine through.   This recipe is from my new-favorite-cookbook-of-the-week.  You know the one I mentioned in Monday’s post?   The recipe originated at Fleur de Lys, where it is referred to as Garlic Saffron Soup. But for me this soup is all about the saffron.

P.S.  The coloring of this soup is perfect for Easter Sunday!!

Saffron and Garlic Soup

Adapted from The Secrets of Success Cookbook.  Signature Recipes and Insider Tips from San Francisco’s Best Restaurants by Michael Bauer

3 large or 4 small heads of garlic, separated into cloves and peeled

1 Tbsp. Olive Oil

2 small leeks, white part only, thickly sliced

1 quart of chicken broth, vegetable broth or water (I used chicken.)

Salt and pepper to taste

1 small potato, peeled and finely diced

1 generous pinch of saffron threads

½ cup of heavy cream

Garnish with chopped chives or chervil

Blanch the garlic 1 minute in a medium pot of boiling water.  Remove the garlic and repeat the process 2 more times, changing the water after each batch.

Heat the oil in a heavy bottomed saucepan over medium heat.

Add the leeks and cook until soft, stirring often, about 6 minutes or so.

Add the broth and blanched garlic. Season to taste with salt and pepper.  Bring to a boil.  Add the potato and saffron threads, reduce the heat and simmer until the potato is soft, about 7 or 8 minutes.

Stir in the cream and return to a boil.

Remove the soup from the heat and cool slightly. Working in batches, puree the soup in a blender or food processor until smooth.  Return the soup to a clean saucepan and heat through.  Taste and reseason if necessary.