Saffron Potato Onion Soup

-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.