Or

Back when I was a little girl in Paris…

Believe it or not but, I’ve never been a little girl in Paris. It just seems to be that most internet recipes start that way and I wanted this to look legit.

There is history to this soup, but it’s somewhat brief; I have Crohn’s disease and when you have that in your life you start hearing about all kinds of diets that can help. Low FODMAP is one of those diets and it can definitely help reduce gas which can help reduce the pain.

The problem with low FODMAP is that it obliterates the flavor profiles of your meals and leaves you without a lot of tasty options to eat. That can make it a rough diet to stay on and one that not many will do for funsies. If you are on FODMAP with Crohn’s or colitis, I wish you nothing but the best in overcoming it. This recipe is simply designed to bring some flavor back into your life while you deal with that.

Saffron soup has a vivid floral smell, an earthy flavor with a hearty broth. It is very filling and it freezes well for reheating.  It is ideal to make in a large batch when you’re feeling well, and leaning on when you’re not. My wife described it as “like a hug for your stomach” and it really does feel that way after you’ve had a bowl. The reason I’m so proud of it is that, even when the Crohn’s got pretty bad, it’s still pretty good.

If that doesn’t describe your situation, but still looking for something a bit different this is at the very least a unique recipe that tastes pretty darn good if I do say so my self.

Saffron Soup:

Please keep in mind, I make very large batches because it’s a lot of processing and it makes it worth it if you’re doing a big serving set and freezing it. Bare with me, I’m attempting to scale this down from large 30 litre stock pot. This size shouldn’t need restaurant gear but, your kitchen will need a large stock pot, a medium pot, an immersion blender as well as a mortar and pestle.

Part one: Broth

Start here so it can boil in the back ground.

Course chop two large or three medium sweet potatoes (or yams) and one medium rutabaga.

Put in a medium stock pot and top up with water and bring to boil, then cover and simmer.

After everything in the veggie chapter is chopped, come back to this broth and with an immersion blender blend everything into a smooth liquid. After there are no more chunks, add a half a dozen bay leaves and prepare the saffron powder.

To prepare the saffron powder: in a mortar and pestle add a half a gram of saffron, a tea spoon of salt and a tea spoon of sugar. Carefully grind this into a fine red powder. (I boil a kettle and use the hot water to clean out the mortar and pestle to get the most out of my saffron.) I use about two full grams in my big pot, and saffron does have some mild medicinal value so you can go heavy on this, but it is both very expensive and a very LOUD flavour so really you won’t need a lot.

Let this sit on low until the combination stage begins.

Part two: the meat

Chicken thighs 3 – 4 cartons of 6 -8 thighs

Diced tomatoes 2 large cans

FODMAP NOTE: I can and have got away with using fire roasted tomatoes, (these cans are smaller, so you will need to double number of cans if using), as I do drain this out but I will note here that using fire roasted diced tomatoes is not fully low FODMAP as they are prepared with onion and garlic.

*Poultry seasoning (see end of recipe)

I cube the chicken thighs, 2 cm cubes, but size to your preference.

Normally I bake this in the oven at 350 for a couple hours while I am chopping veggies, but you can also pan sear the chicken too. The goal is that it just needs to be cooked, and then drained.

Part Three: The Veggies

I head of celery

1 bundle of green onion

I cup of walnuts

2-3 lbs of carrots

3-5 lbs of potatoes

3-5 lbs of turnips

1-2 lbs of parsnips

This is the time-consuming part and why I start with the broth and the meat.

I dice into 1 cm cubes the above veggies, peeling the root veggies (I don’t peel potatoes, I’ll leave those skins on), and dicing. No sugar coating this will take a bit of time Make friends and invite them over, give them soup when it’s done. Shruggy emoji.

FODMAP NOTE: So, here’ the trick to green onion: if you’re making this low fodmap, you will have to cut off All The White Onion Bulb.

Celery, walnuts and green onion stalks all diced as well. (Note, walnut crumbs are frequently available, if you get these, you don’t need to dice the walnuts)

Part Four: The process:

Cover the bottom of a large stock pot in canola oil or other high temperature cooking oil. Let this heat up on medium for about 3-4 minutes then add the walnuts. Fry the walnuts for about 5 to 10 minutes, or until a pop-corn like smell starts to be notable, then add the diced celery and onion. Same as the walnuts, fry for about 5 minute or until fragrant. At this point you should drain the chicken again, and you can (slowly) add the broth, the veggies and the meat. Turn the heat up to medium high, and slowly bring to a boil. Because the broth has already boiled, and the meat has been baked, this doesn’t take too long but there’s a lot of root veggies to get to temperature. After it reaches a boil reduce heat to low and cover.

If you like the chicken texture to be firm add much later, but if you like it in a stew add it earlier.

Let the whole thing simmer for a good 6 hours, then cool and store.

Be careful adding the broth, it is hot and two people may be needed. Again, make friends, give them some soup.

Cooking a big pot of home-made soup will taste pretty good almost no matter what, feel free to add or remove as you see fit. Just remember that for this FODMAP means no onion or garlic, barley or legumes. If you know what it is, you probably know what you are limited by.

Shopping list:

Two large, or three medium sweet potatoes

One medium rutabaga

3 – 4 cartons of 6 -8 chicken thighs

2 large cans of diced tomatoes

1 head of celery

1 bundle of green onion

1 cup of walnuts

2-3 lbs of carrots

3-5 lbs of potatoes

3-5 lbs of turnips

1-2 lbs of parsnips

Salt to taste

*My poultry seasoning is:

3 part ground thyme

3 part ground rosemary

5 part ground savory

5 rubbed sage

1 part cinnamon (you don’t need to, but, try it)

5 parts ground pepper

5 parts salt

This is FODMAP safe, and I make it in a mason jar and use it liberally through out a month so my parts are table spoons.