5 T. olive oil

2 C. trimmed sourdough bread cubes

4 large garlic cloves; quartered

1/3 C. dry white wine

4 C. canned low-salt chicken broth

2 generous pinches saffron threads

Salt

8 1/2 inch thick French bread baguette slices

1/2 C.(s) grated manchego or monterey jack cheese

Minced fresh chives or green onion tops

Saffron threads

 

Heat 4 T. oil in heavy large skillet over medium-high heat. Add bread cubes and garlic and sauté until bread is light golden, about 4 minutes. Add wine, then broth and saffron; bring to boil. Reduce heat, cover and simmer 25 minutes. Puree soup in blender. Return soup to saucepan. Season with salt. Preheat oven to 350f. Arrange French bread slices on cookie sheet. Brush with remaining 1 T. oil. Bake until lightly toasted, about 8 minutes. Sprinkle cheese over croutons. Transfer cookie sheet to broiler; broil croutons until cheese melts. Place 2 croutons in each bowl. Bring soup to simmer. Ladle over croutons. Sprinkle with chives and a few saffron threads and serve.