Potage Mediterranean

• 4 oz. unsalted butter
• 3 small onions finely chopped
• 1/2 cup whole wheat flour
• 1/2 tsp. Spanish saffron
• 2 qts. rich, boiling chicken broth
• 4 oz. julienned celery
• 1 oz. vermicelli
• 2 ripe, skinned and seeded tomatoes cut in small dice
• 2 tsp. fine cut chives
• Salt and fresh ground pepper to taste

Method: Allow butter to melt in a heavy saucepan. Add chopped onions and saute slowly until glossy. Add flour and saffron and with a wire whip combine these ingredients thoroughly.

Now add boiling broth and stir vigorously to dissolve all. Add celery and some seasoning, but rather undercut taste. Bring soup to a boil, but heat low and simmer for about 30 minutes.

Add now broken Vermicelli and cook for 8 minutes longer. Then add tomatoes, finish taste, add chives and serve hot.