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Add a photoServings: 6
Ingredients
- 1 loaf stale French bread cut thin slices
- 1 c. cooked chicken in small pcs
- 2 x carrots peeled, and sliced into thin rounds
- 8 c. rich chicken stock
- 1/4 tsp saffron grnd or possibly crushed to a pwdr
Directions
- Preheat the oven to 400 degrees.
- Make one layer of bread slices in the bottom of a deep casserole, sprinkle with chicken meat and carrots, then continue to layer up till all the ingredients are used, ending with bread on top. Do not layer to the top of the pot or possibly you'll splash in the oven.
- Heat the chicken stock in a saucepan. In a small c., mix the crushed saffron with several Tbsp. of warm broth and allow about 5 min to completely release the saffron color and flavor. It will be a dark orange liquid. Fold in with the rest of the stock, then ladle over the casserole. When the top layer of bread slices begin to float, gently add in about another c. worth. Put, uncovered, in the oven and reduce heat to 350 degrees. Back about an hour - most of the liquid will be absorbed and a gratin will form on the top.
- To serve, spoon into flat soup plates.
- Serve warm to 6.
- Comments: In Perigord, France, this bread soup is traditionally served after funerals. Heavy with saffron, thick, and hearty, it certainly goes back to medieval times. Too bad it's so closely associated with death - it's a wonderful - and beautiful - soup...maybe worth resurrecting, say, for occasions when you need a ceremonial dish to officially put something behind you.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 6 servings | |
| Calories 118 | |
| Calories from Fat 41 | 35% |
| Total Fat 4.59g | 6% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 599mg | 25% |
| Potassium 375mg | 11% |
| Total Carbs 9.04g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.13g | 1% |
| Protein 9.57g | 15% |
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