Summer Vegetables In Saffron Broth Recipes

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CHICKEN AND VEGETABLES IN SAFFRON BROTH



Chicken and Vegetables in Saffron Broth image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

2 cups chicken or vegetable broth
2 cups water
2 small cloves garlic, minced
3 to 4 carrots (12 ounces) peeled and cut into 1/4-inch rounds
2 white turnips (12 ounces) peeled and cut into 1/4-inch by 3-inch matchsticks
1/2 teaspoon saffron threads dissolved in 1 tablespoon warm water
1 pound boneless, skinless chicken breasts
1/2 cup mayonnaise
1/4 cup roasted red pepper or pimientos
Four 3/4-inch slices Italian bread, cut on the bias and lightly toasted
Salt and cayenne pepper

Steps:

  • In a large saucepan, over medium high heat, bring to a boil the broth, water, 1 of the minced garlic cloves, carrots, turnips and half of the saffron. Cover and simmer until the vegetables are tender but still crisp, about 5 minutes. Meanwhile cut the chicken breasts into 3/4-inch dice. Finely chop the roasted red peppers and combine them with remaining minced garlic clove, remaining saffron and mayonnaise. Season to taste with salt and 1/8th teaspoon cayenne.
  • When the vegetables are tender, add the chicken, bring the broth back to a simmer, and cook, uncovered, for 2 minutes or until the chicken is just cooked through. Season to taste with salt and cayenne.
  • Spread each toast with saffron mayonnaise and set each one in a soup bowl. Ladle the steaming broth, vegetables and chicken over the bread and serve immediately. Leftover ideas: If you have half of the soup and the mayonnaise leftover the next day, then this is what you do. Bring the soup to a boil. Whisk one egg into remaining mayonnaise and ladle some hot soup into the mayonnaise to temper it. Whisk the egg mayonnaise back into the hot soup and stir, over low heat until broth has thickened. Do not boil the broth or the egg will curdle Remove from heat, adjust seasoning and serve right away.

SUMMER VEGETABLES IN SAFFRON BROTH



SUMMER VEGETABLES IN SAFFRON BROTH image

Categories     Soup/Stew     Vegetable     Simmer

Yield 4 servings

Number Of Ingredients 18

1/4 cup extra virgin olive oil
12 whole peeled baby carrots, preferably with an inch of green tops left on
2 fennel bulbs, trimmed of green tops, quartered
2 shallots or 1 sweet onion, thinly sliced
8 scallions, roots trimmed, cut into thirds
8 fingerling potatoes, cut into thirds
1 cup fresh corn kernels
1 cup white wine
1 large pinch saffron
1 small pinch cayenne pepper
2 bay leaves
3 sprigs fresh thyme
1 cup haricots verts or green beans
1 cup fresh or frozen green peas
1 pint cherry tomatoes, each halved
3 tablespoons unsalted butter
3 sprigs tarragon
Salt and freshly ground black pepper

Steps:

  • For vegetables and broth: Place a 6-quart saucepan over high heat. When pan is hot, add olive oil, carrots, fennel, shallots or sweet onion, scallions, potatoes and corn. Reduce heat to medium-low. Sauté 2 minutes, then add 4 cups water, wine, saffron, cayenne, bay leaves and thyme. 2. Bring to a simmer and cook until carrots and potatoes are just tender, about 15 minutes. Add haricots verts or green beans, peas, tomatoes, butter and tarragon. Season to taste with salt and pepper. Remove and discard bay leaves and thyme sprigs. Simmer for another 5 minutes before serving, or remove from heat for up to 20 minutes, then reheat.

SPICY SHRIMP AND VEGETABLES IN A SAFFRON BROTH



Spicy Shrimp and Vegetables in a Saffron Broth image

Quick, easy and full of flavor. You can even add some cooked brown rice or egg noodles round out this soup.

Provided by Chef Jeff S

Categories     Creole

Time 30m

Yield 1 serving(s)

Number Of Ingredients 10

1 1/2 cups low-fat chicken broth
6 medium shrimp, save the shells for the broth
1 tablespoon onion, fine chop
1 tablespoon jalapeno, fine chop
1/2 cup zucchini, 1/4 inch dice
1 tablespoon fresh cilantro, chopped
1 pinch pepper
1/2 teaspoon creole seasoning
1/2 teaspoon chili powder, mix with Creole seasoning
1 pinch saffron thread

Steps:

  • Pour 1 cup broth into small sauce pan, reserving ½ cup.
  • Shell shrimp and dust both sides with seasoning mix. Whatever seasoning mix is left set aside for later. Set shrimp aside.
  • Put shells and saffron into sauce pan and bring to a boil. Once it starts to boil remove from heat and cover.
  • Chop all veggies.
  • Heat a small non stick skillet over medium heat for about 4 minutes.
  • Add onion, jalapeno, zucchini, remaining seasoning mix and ¼ cup reserved broth. Stir and cook until liquid is almost gone.
  • Remove shells from broth with a slotted spoon. Add the veggies to saffron broth and cover.
  • Wipe the non stick skillet clean and heat over medium heat for a few minutes. Add the shrimp and cook a couple of minutes a side. Add the remaining broth and cook until liquid is about ½ gone.
  • Pour broth and shrimp into saffron broth and bring back up to a slow boil.
  • Add a good grind of pepper and simmer for a couple of minutes.
  • Add the cilantro, stir and remove from heat.

Nutrition Facts : Calories 20.6, Fat 0.4, SaturatedFat 0.1, Sodium 28.2, Carbohydrate 4, Fiber 1.5, Sugar 2.3, Protein 1.1

SEAFOOD IN SAFFRON BROTH



Seafood in Saffron Broth image

Categories     Soup/Stew     Fish     Quick & Easy     Dinner     Mussel     Saffron     Summer     Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 13

1/2 fennel bulb (sometimes called anise)
1 small onion
1 large plum tomato
1 large garlic clove
1/2 pound mussels (preferably cultivated)
1/4 pound large shrimp (about 7)
a 1/2-pound piece skinless scrod or halibut
1/4 teaspoon crumbled saffron threads
1/2 cup dry white wine
1 1/2 tablespoons olive oil
3 cups fish stock or low-salt chicken broth
Garnish: lemon wedges
Accompaniment: crusty bread

Steps:

  • Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
  • In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.
  • Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.

SAFFRON BROTH WITH TOMATO



Saffron Broth With Tomato image

Prepare as close to serving time as possible. Saffron does not sit well in this recipe and best served fresh.

Provided by That is Dr House to

Categories     Potato

Time 10m

Yield 5 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped onion
1 cup chopped mushroom
1/4 cup chopped leek
2 garlic cloves, minced
1/4 cup dry white wine
1 cup chopped plum tomato
2 pinches saffron threads
5 cups mushroom stock or 5 cups broth
10 -12 small boiling potatoes, cooked

Steps:

  • Add the carrots, celery, onions, mushrooms, leeks, and garlic to some oil in a saucepan [you can use water, broth or juice]. Sauté for 3 minutes, until vegetables begin to sweat.
  • Add wine, tomatoes, and saffron threads. Sauté, stirring, for 2 more minutes.
  • Add stock and bring to a quick boil.
  • Reduce heat and allow dish to simmer for 3 minutes. Strain the broth.
  • To serve, place 2-3 potatoes in each of 5 soup plates or bowls.
  • Pour broth over potatoes and SERVE IMMEDIATELY.

Nutrition Facts : Calories 269.3, Fat 3.1, SaturatedFat 0.5, Sodium 25.9, Carbohydrate 54.5, Fiber 5.6, Sugar 4.5, Protein 5.7

SUMMER VEGETABLES IN SAFFRON BROTH WITH RICOTTA AND TOASTED BAGUETTE



Summer Vegetables in Saffron Broth With Ricotta and Toasted Baguette image

Provided by Elaine Louie

Categories     dinner, soups and stews, main course

Time 35m

Yield 4 servings

Number Of Ingredients 21

1/4 cup extra virgin olive oil
12 whole peeled baby carrots, preferably with an inch of green tops left on
2 fennel bulbs, trimmed of green tops, quartered
2 shallots or 1 sweet onion, thinly sliced
8 scallions, roots trimmed, cut into thirds
8 fingerling potatoes, cut into thirds
1 cup fresh corn kernels
1 cup white wine
1 large pinch saffron
1 small pinch cayenne pepper
2 bay leaves
3 sprigs fresh thyme
1 cup haricots verts or green beans
1 cup fresh or frozen green peas
1 pint cherry tomatoes, each halved
3 tablespoons unsalted butter
3 sprigs tarragon
Salt
freshly ground black pepper
4 slices baguette, 1/2-inch thick
1/4 pound fresh ricotta

Steps:

  • For vegetables and broth: Place a 6-quart saucepan over high heat. When pan is hot, add olive oil, carrots, fennel, shallots or sweet onion, scallions, potatoes and corn. Reduce heat to medium-low. Sauté 2 minutes, then add 4 cups water, wine, saffron, cayenne, bay leaves and thyme.
  • Bring to a simmer and cook until carrots and potatoes are just tender, about 15 minutes. Add haricots verts or green beans, peas, tomatoes, butter and tarragon. Season to taste with salt and pepper. Remove and discard bay leaves and thyme sprigs. Simmer for another 5 minutes before serving, or remove from heat for up to 20 minutes, then reheat.
  • For baguette and ricotta: Grill or toast baguette slices, then spread each with ricotta.
  • To serve: Divide vegetables and broth equally among 4 bowls. Garnish each with a slice of baguette and ricotta.

Nutrition Facts : @context http, Calories 640, UnsaturatedFat 16 grams, Carbohydrate 78 grams, Fat 28 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 1818 milligrams, Sugar 24 grams, TransFat 0 grams

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