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In this velvety soup, low-sodium chicken stock is infused with saffron, blended with wine, onion, garlic, celery, peppers, and spices, and then pureed.

Source: Martha Stewart Living, August 2001


For the Garnish


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How would you rate this recipe?
  • paribiotic
    4 OCT, 2018
    Skipped on the saffron and sour cream and used Not-Chicken Cubes for my broth and this soup was superb!
  • lindawallard
    9 OCT, 2017
    I followed the recipe precisely with a very large pinch of saffron and I used turkey broth. It was absolutely delightful. How can someone think they can use apple juice in this recipe is beyond my understanding.
  • Scathach
    1 AUG, 2011
    I didn't have saffron or cumin or wine. So I skipped the first step. I used apple juice for the wine and instead of cumin, I used 1/2 tsp tumeric and 1/2 tsp curry powder. Oh and I had whipping cream but no milk or half and half, so it was very creamy! Excellent!

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