CHICKEN AND VEGETABLES IN SAFFRON BROTH
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
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
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
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
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
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
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
Provided by Elaine Louie
Categories dinner, soups and stews, main course
Time 35m
Yield 4 servings
Number Of Ingredients 21
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
More about "summer vegetables in saffron broth recipes"
SAFFRON PASTA WITH SUMMER VEGETABLES & SPICY …
From blueapron.com
3.8/5 (5.3K)
TOMATO RISOTTO WITH SAFFRON | FEASTING AT HOME
From feastingathome.com
BROTH POACHED SALMON WITH SUMMER VEGGIES RECIPE
From seriouseats.com
VEGETABLES IN SAFFRON CREAM SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
PORTUGUESE FISH STEW (CALDEIRADA) | FEASTING AT HOME
From feastingathome.com
50 SUMMER VEGETABLE DISHES TO MAKE IN 20 MINUTES | KITCHN
From thekitchn.com
67 RECIPES FOR SUMMER VEGETABLES | BON APPéTIT
From bonappetit.com
SUMMER VEGETABLES IN SAFFRON BROTH WITH RICOTTA AND TOASTED …
From food-recipe.info
SUMMER VEGETABLES IN SAFFRON BROTH WITH RICOTTA AND TOASTED …
From diningandcooking.com
SUMMER VEGETABLES IN SAFFRON BROTH WITH RICOTTA AND TOASTED …
From recipert.com
SUMMER VEGETABLES RECIPES - NYT COOKING
From cooking.nytimes.com
SAFFRON RISOTTO - PLANT BASED SCHOOL
From theplantbasedschool.com
SUMMER VEGETABLES IN SAFFRON BROTH WITH RICOTTA AND TOASTED …
From eatyourbooks.com
WHAT IS SAFFRON? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
VEGETABLE SAFFRON STEW (WHOLESOME GOODNESS) | PALEO GRUBS
From paleogrubs.com
SEAFOOD IN SAFFRON BROTH — MORE THAN GOURMET
From morethangourmet.com
30 BEST SUMMER VEGETABLE RECIPES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
12 BEST VEGETABLE BROTH SUBSTITUTES [TRIED AND TESTED]
From pantryandlarder.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love