Cream of Yellow Carrot, Leek, and Saffron Soup
Cream of Yellow Carrot, Leek, and Saffron Soup
Instructions
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1
In a large saucepan, soften the leeks and garlic in the butter with the saffron. Add the broth, carrots, and potatoes and bring to a boil.
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2
Cover and simmer for about 20 minutes or until the vegetables are tender. In a blender, purée the soup until smooth. Add the cream. Add broth, if needed. Season with salt and pepper. Serve drizzled with honey.
Cream of Yellow Carrot, Leek, and Saffron Soup
