SAFFRON TURNIP SOUP

Saffron and Turnip Soup
Makes 6 servings

1/4 teaspoon crumbled saffron threads
1-1/2 quarts hot chicken or vegetable broth, divided
4 tablespoons unsalted butter
4 large turnips, peeled and thinly sliced
2 large parsnips, peeled and thinly sliced
3/4 cup diced onions
3/4 cup diced leeks, white part only
1/2 cup diced celery
2 cloves garlic, peeled and minced
1 bay leaf
1 tablespoon minced thyme leaves
1/2 cup heavy whipping cream
1/2 cup chopped parsley
salt and cracked black pepper to taste

In a small bowl, combine saffron threads and one cup hot broth. Stir well, cover then set aside to steep for 30 minutes. In a large saucepan, melt butter over medium-high heat. Add turnips, parsnips, onions, leeks, celery and minced garlic.

Cover and cook approximately 10 minutes or until softened, stirring occasionally. Add remaining broth, bay leaf and thyme. Bring to a boil, reduce heat to simmer and cook 20 minutes. Stir in saffron-infused liquid, simmer an additional 10 minutes then remove from heat. Remove bay leaf and discard.

Working in batches, transfer contents of saucepan to a blender and puree until smooth. Return soup to a clean saucepan over medium heat. Stir in cream and parsley and cook just until heated through. Adjust seasonings to taste using salt and pepper. Ladle into warm serving bowls and serve hot.