As long time fans and producers of the healing herb, saffron, we are always on the lookout for like minded saffron devotees. Therefore you can only imagine our delight upon discovering Keysville’s Peace and Plenty Farm.
Committed to farming as a way to provide for the local community, improve the health of the land, and minimize environmental impacts, we couldn’t be more aligned with their products and values.
And for an added win, not only does Peace and Plenty grow and sell organic Californian saffron, they also use it to make gorgeous saffron honey, teas, soaps, and recipes — like this divine Saffron Tomato Soup.
- Serves four
- Total Cooking Time: 1 hr 10 mins
- 1 tablespoon cold-pressed, organic olive oil
- 1 tablespoon unsalted, raw, cultured butter
- 1 medium organic yellow onion, medium dice
- 2 medium organic garlic cloves, minced
- Good pinch of sea salt
- Good pinch of organic red pepper flakes
- Good pinch (1 tsp) of high-quality saffron
- 1 (28-ounce) can or 1 ¾ lb organic fresh whole tomatoes in their juices, preferably San Marzanos
- If using fresh tomatoes, chop them roughly, being careful to preserve their juices. Most recipes call for peeling the tomatoes, but I like to keep the skins as I think they add a nice tang and also contain nutrients.
- 1 ½ cups organic, free-range chicken stock (or water)
- ⅓ cup grass-fed, raw, heavy cream
- Freshly ground black pepper to taste
Heat up 3 tablespoons of your preferred cooking liquid (chicken stock or water).
Pour the warmed cooking liquid into a small bowl and add the pinch of saffron, crushing it between your fingers as you do. Alternatively, you can use a small mortar and pestle and grind the saffron before adding it to your cooking liquid to bloom. Set aside.
Place a medium saucepan over medium-low heat and add the oil and butter. When the butter melts, add the onion and a big pinch of salt. Cook, stirring occasionally, until the onion is completely soft, about 15 minutes. (If at any point the onion looks like it’s beginning to brown, reduce the heat). Add the garlic and red pepper flakes and cook for 5 minutes more, stirring occasionally.
Increase the heat to medium and add the tomatoes and their juices to the pan. If using canned tomatoes, I like to use my hand and squeeze the tomatoes directly into the pan from the can, crushing them into pieces as I go. Alternatively, crush the tomatoes roughly with the back of a wooden spoon and cook until they’re hot and beginning to soften, about 10 minutes. Add the stock or water, and your reserved saffron-infused liquid, and bring to a simmer. Cook at a medium simmer until the tomatoes begin to fall apart, about 15 minutes.
Remove the soup from the heat and cool slightly, about 10 minutes. Purée the soup directly in the saucepan using an immersion blender, or use a countertop blender, carefully puréeing the soup in a couple of batches until smooth. Return the soup to the burner over low heat and stir in the cream. Add black pepper, then taste and adjust the seasoning with additional salt or pepper as needed. Serve in warmed bowls.
Peace and Plenty Farm is located on seven beautiful acres in Northern California. They cultivate the highest quality certified-organic saffron, while symbiotically creating a wildlife-friendly haven on their farm. In addition to saffron, they have a small fruit orchard, no-till market garden, offer farmstays in their vintage Airstream and studio cottage, as well as farm-to-table dinners and weddings in their 1850’s historic barn. You can follow them @PeaceandPlentyFarmer.