Monday, May 25, 2009

Last night I dreamed of garlic soup with saffron, so absolutely had to have some this morning. Threw together a broth (veggie stock from the freezer to which I added four sauteed cloves of garlic, some thyme, black pepper and a huge pinch of saffron). While this was simmering and perfuming up the house, made a piece of toast and poached an egg. Buttered the toast and put it in a bowl. Set the egg on top of it, then ladled the broth over this. Sprinkled a bit of parmesan cheese over that.

My word, did it hit the spot. Love it when something so simple can satisfy like that and actually get me glowing.

2 comments:

Jo said...

god how i love garlic soup...and i adore saffron. husband hates it. i love the metallic tang. yum!

Be said...

I was agnostic about saffron until a lady in an African spice market in the Frenchie's neighborhood turned me on to the Iranian stuff. Now I'm hooked. A favorite breakfast (which I'm told is Egyptian) is vegetables cooked in saffron water, then served cold (with the broth if there is any), a hard-cooked egg (some white cheese if you have it) and a bit of flat bread. Lived on that last summer when it was getting into triple digits here.