Cream of Yellow Carrot, Leek, and Saffron Soup
Ингредиенты
- 2 leeks, white part only, chopped
- 4 cloves garlic, coarsely chopped
- 2 tablespoons (30 ml) butter
- 1 pinch of saffron
- 5 cups (1.25 litres) chicken broth
- 3 cups (750 ml) peeled and sliced yellow or orange carrots
- 2 cups (500 ml) peeled and cubed potatoes
- 1/4 cup (60 ml) 35% cream
- Salt and pepper
- Honey
Инструкция
- 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.
- 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.
