Cream of Carrot, Leek and Saffron Soup


-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



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.



MA Saffron