Saffron Leek Soup

Saffron Leek Soup
Ingredients:
2 leeks cleaned and sauteed in olive oil with salt, pepper, dill and rosemary
1 cup chicken stock
1 large pinch of saffron
1/2 milk ( I used 2% milk)
1/2 of a whole nutmeg, grated
3 cloves garlic sauteed in olive oil

1-2 tsp cornstarch mixed with 1 1/2 tbsp cold water for thickening at the end.

 Add the saffron to the warm chicken stock to set for 5 minutes. Saute your vegetables.  Add the chicken stock, and herbs.  Simmer for 10-20 minutes over low heat, then add the milk, and simmer a 5 minutes longer.  Then if needed, add the cornstarch mixture over medium heat to thicken a bit.