PHILLY.INQUIRER
1/2 ts SAFFRON THREADS
6 c  CHICKEN BROTH
3    MEDIUM ONIONS CUBED,3 CUPS
1 c  HEAVY CREAM
3    MEDIUM POTATOES CUBED,4 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.