Ingredients
- 1 Onion
- 1 Leek
- 6 Medium carrots
- 2 Sticks of celery
- 1 Litre chicken stock
- Salt and white pepper
- 2 Teaspoons of soy sauce
- Pinch of saffron threads
Method
Chop finely the onions, leeks, carrots and celery. Put them in a pan with no oil to let them sweat.
Add chicken stock, saffron and soy and simmer until carrots are cooked.
Cool slightly and blend until smooth with a little milk. Season to taste.