Poached chicken soup with saffron mayonnaise

Serves: 4

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Total Time: 55

Prep Time: 15

Cook Time: 40

• FOR THE MAYONNAISE
• 1 pinch(es) saffron filaments (about 20)
• 1 medium organic egg yolk, at room temperature
• 1 teaspoon(s) Dijon mustard
• sea salt
• 200 ml groundnut or vegetable oil
• 1 tablespoon(s) extra virgin olive oil
• a squeeze of lemon juice
• FOR THE SOUP
• 750 ml chicken stock
• 100 ml dry white wine
• 1 teaspoon(s) thyme leaves
• 1 head(s) garlic, cloves peeled
• 3 small heads of pak choi, damaged leaves discarded
• 2  skinless chicken breasts
• 100 gram(s) baby spinach leaves
• 3  spring onions, trimmed and finely sliced

Method

1. Grind the saffron filaments in a pestle and mortar, pour over a teaspoon of boiling water and leave to infuse for 15 minutes. Place the egg yolk in a bowl with the mustard and a pinch of salt and whisk to blend them. Now start to whisk in the oil, a trickle at a time, until you can see the sauce thickening, and then in bolder streams, adding the extra virgin olive oil at the end. Whisk in the saffron infusion and a squeeze of lemon. Cover and chill until required.
2. To make the soup, bring the stock and wine to the boil in a large saucepan with the thyme, garlic and some salt, and simmer for 15 minutes. Separate the pak choi leaves and cut the large outer ones in half lengthwise. Cut out the tendon on the base of the chicken breasts if apparent. Season the chicken breasts with salt, add to the broth, cover and poach for another 15 minutes, turning them halfway through if not completely submerged.
3. Remove the chicken to a plate to rest for 5 minutes. Add the pak choi to the pan and poach for 5 minutes or until just tender, adding the spinach a minute or two before the end. Taste for seasoning.
4. Ladle the soup and vegetables into four warm bowls. Slice the chicken downwards across the grain and lay a few slices in the centre of each bowl. Dollop the mayonnaise on top and scatter with spring onions. Recipe by Annie Bell

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