"Mogra Cream" saffron grows in a remote valley in the
Himalayan mountains and is the world's most expensive spice by
weight. Fortunately, most recipes don't require very much so it
is not expensive to use. When it is added to chicken stock it
works magic and lends a golden tint. The stock is best made the
day before serving. The soup is then quickly prepared and may be
served as a first course to a pork roast dinner.
If Kashmir saffron is difficult to find, try Spanish saffron in
1 cup sliced heart celery stalks with leaves
chopped yellow onion
teaspoon ground black pepper
tablespoons chicken base
teaspoon dried basil
tablespoon coarsely chopped red bell pepper
tablespoon dried parsley
crushed Kashmir saffron threads
Pinch sweet paprika
⅛ teaspoon freshly ground Tellicherry peppercorns
⅔ cup chopped cooked chicken breast
¼ cup all-purpose flour
⅓ cup cold water
½ cup whipping cream
Freshly ground Tellicherry peppercorns
Fresh parsley sprigs
Stock: Turn a
6-quart crockery cooker onto high heat; add
onions, pepper, chicken base and hot water.
2. Place chicken on
vegetables and sprinkle with basil. Insert
meat thermometer. Cook 6-8 hours without lifting the lid.
3. When the
temperature reaches 185°
, the stock is done. Place
on a platter. Take the chicken off the bones and save
the soup. Dark meat can be used in another dish.
4. Strain hot stock
into a heat-proof dish and refrigerate
or until the chicken fat rises to the top, scrape off.
Re-heat chicken stock in a 6-quart Dutch oven. Add
milk, corn, bell pepper, parsley, saffron, paprika,
pepper and butter. When
simmering, add chicken pieces.
6. Mix flour with
⅓ cup water and add in a little of the chicken
Stir warm flour mixture back into the soup. Stir until
thickened. Taste soup and season with salt
and pepper if needed.
7. Add cream and
stir well. Garnish with parsley.
Makes 6 servings