Union soup with saffron
  • 3 tbs olive oil
  • 3 big unions chopped
  • 2 cloves garlic chopped
  • 5 sprigs saffron
  • 50 gr roasted almonds chopped
  • 2 tbs roasted almonds sliced
  • 3-4 c union broth
  • 3 tbs vinegar
  • 1/2 ts sweet ground paprika
  • 1 tbs parsley chopped.
  • 1/2 cube vegetable broth
  • salt and pepper to taste.
  1. For the union broth
  2. Clean the unions and put the skins in a pan, cover with 4 c of water and cook for 30 min till water is coloured, strain and put broth in a soup pan, add 1/2 a cube vedgetable broth.
  3. Heat olive oil in a frying pan and saute unions and garlic on medium heat, cover pan and cook very low heat for 20 min till soft stir from time to time.
  4. Add to union broth, add saffron,chopped almonds, vinegar,1 ts salt, paprika and 2 ts pepper, lower heat and cook for 15 min.
  5. Put soup in a mixer and beat till smooth put again in soup pan and heat to boiling point stirring well.
  6. Put soup in bowls and top with sliced almonds and parsley
  7. Serve with warm French baquette.
  8. Bon appetite
  9. Michel