Saffron strands aren't essential for this soup, but they give a wonderful delicate flavour, with the bonus of a lovely rich orange-yellow colour.
ingredients
serves 6 - 8
large pinch of saffron strands
1 onion, chopped
1 leek, sliced
1 stick celery, sliced
2 carrots, diced
2 - 3 garlic cloves, crushed
2 1/2 cups chicken stock
2 x 14 ounce cans chopped tomatoes
1/2 cup frozen peas
1/2 cup soup pasta (anellini)
1 tsp superfine sugar
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
salt and black pepper
method
1. Soak the pinch of saffron strands in 1 tbsp boiling water. Leave to stand for 10 minutes.
2. Meanwhile, put the prepared onion, leek, celery, carrots and garlic into a large pan. Add the chicken stock, bring to the boil, cover and simmer for about 10 minutes.
3. Add the canned tomatoes, the saffron with its liquid and the frozen peas. Bring back to the boil and add the soup pasta. Simmer for 10 minutes until tender.
4. Season with sugar, salt and pepper to taste. Stir in the chopped herbs just before serving.
