Paella soup offers golden hue of tasty success

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In the early days of my career as a cooking teacher, I was fascinated by the creative aspects of my work. I loved to take traditional recipes and give them new twists.

One of my first inventions was a paella salad offered in a course on summer salads. Saffron-scented rice was combined with cooked shrimp, julienned red and green bell peppers, and fresh herbs, then tossed in a red wine vinaigrette.

Almost overnight, this recipe became a smash hit with my students. Repeatedly they told me that the paella salad was one of their favorite entrees and that they used it often when entertaining.

Fast forward more than 20 years, and you'll find me enthusiastic about another paella variation.

While working on a collection of soups for a new book, I got the idea for a paella soup. Many failed attempts ensued until one day I found the right combination of techniques and ingredients.

I combined sauteed onions, carrots and celery with a little rice, seasoned this mixture with crushed saffron, then simmered it in chicken stock and white wine. When pureed and enriched with some cream, it took on a smooth texture and a rich golden hue.

As finishing touches, familiar paella ingredients -- shrimp, diced chicken, bits of chorizo and peas -- were added.

When the recipe was sent to testers, their response was the same. Of all the soups they had tested, this was the one they liked best.

Satisfying but not heavy, paella soup makes an ideal entree for summertime entertaining. The base of the soup can be prepared and the garnishes readied a day ahead so that at serving time, all that is necessary is to simmer the shrimp and other additions for a few minutes.

The recipe serves four but can be doubled easily.