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.