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    Seasonal Recipes

    Recipe for carrot-saffron soup

    Karoline Boehm Goodnick for The Boston Globe

    Serves 6

    Leeks, fennel, and carrots flavor this elegant soup, which is seasoned with a little saffron to enhance the vibrant color. Use chicken stock or more vegetarian-friendly vegetable broth.

    2tablespoons canola oil
    2leeks, halved and thinly sliced
    1small onion, thinly sliced
    3cloves garlic, thinly sliced
    1medium bulb fresh fennel, trimmed and thinly sliced
    pounds carrots, cut into thin disks
    Salt and pepper, to taste
    ½teaspoon saffron
    ½cup white wine
    4cups chicken stock or vegetable broth
    4cups water
    2cups half-and-half
    ½cup creme fraiche (for sprinkling)
    2tablespoons chopped chives

    1. In a soup pot over medium-high heat, heat the oil. Add the leeks, onion, garlic, fennel, carrots, salt, and pepper. Cook, stirring often, for 12 minutes or until the vegetables soften.

    2. Add the saffron and cook, stirring, 1 minute more.

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    3. Pour in the wine and let the mixture bubble rapidly until it is reduced by half. Add chicken stock or vegetable broth and water. Bring to a boil, lower the heat, and simmer for 15 minutes or until the vegetables are all tender.

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    4. Working in batches, puree the soup in a blender until smooth. Meanwhile, in the pot, heat the half-and-half until hot. Return the soup to the pot. Taste for seasoning and add more salt and pepper, if you like. Ladle into bowls. Garnish with creme fraiche and chives. Karoline Boehm Goodnick