Categories: Soups/stews, Vegetables, Appetizers 
      Yield: 6 servings 
  
------------------------------PHILLY.INQUIRER------------------------------ 
    1/2 ts SAFFRON THREADS                     1 c  HEAVY CREAM 
      6 c  CHICKEN BROTH                       3    MEDIUM POTATOES CUBED,4 CUPS 
      3    MEDIUM ONIONS CUBED,3 CUPS      
  
      PLACE 1/2 TEASPOON SAFFRON THREADS IN 1/4 CUP HOT WATER AND SET ASIDE 
  FOR 30 - 40 MINUTES TO STEEP.PEEL AND CUBE 3 MEDIUM ONIONS,(APPROXIMATELY 
  3CUPS).PLACE IN A LARGE SAUCEPAN WITH 2 TO 3 TABLESPOONS WATER,COVER AND LE 
  SWEAT OVER LOW HEAT FOR 5 TO 6 MINUTES UNTIL TRANSPARENT.WATCH CAREFULLY,D 
  NOT LET BURN.PEEL AND CUBE 3 MEDIUM POTATOES(APPROXIMATELY 4 CUPS)AND ADD 
  ONIONS ALONG WITH 6 CUPS CHICKEN BROTH.BRING TO A SIMMER AND COOK FOR 25 T 
  30 MINUTES UNTIL TENDER.PUT THROUGH A FOOD MILL,OR PUREE IN A FOOD PROCESS 
  OR BLENDER.RETURN TO PAN AND STIR IN 1 CUP OF HEAVY CREAM TOGETHER WITH TH 
  SAFFRON WATER.HEAT BEFORE SERVING BUT DO NOT BOIL.CHECK FOR SEASONING,AND 
  SERVE TOPPED WITH ADDITIONAL CREAM THAT HAS BEEN WHIPPED AND THIN SLICES O 
  LEMON.SERVES 6.