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Cold Carrot and Saffron Soup

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


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.


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