Chicken And Vegetables In Saffron Broth

Directions

1. In a large saucepan, over medium-high heat, bring to a boil the broth, water, 1 of the chopped garlic cloves, carrots, turnips and half of the saffron. Cover and simmer till the vegetables are tender but still crisp, about 5 min.
2. Meanwhile cut the chicken breasts into 3/4-inch dice. Finely chop the roasted red peppers and combine them with remaining chopped garlic clove, remaining saffron and mayonnaise. Season to taste with salt and 1/8th tsp. cayenne.
3. When the vegetables are tender, add in the chicken, bring the broth back to a simmer, and cook, uncovered, for 2 min or possibly till the chicken is just cooked through. Season to taste with salt and cayenne.
4. 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.
5. This recipe yields 4 servings.
6. 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 warm soup into the mayonnaise to temper it. Whisk the egg mayonnaise back into the warm soup and stir, over low heat till broth has thickened. Don't boil the broth or possibly the egg will curdle. Remove from heat, adjust seasoning and serve right away.