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rider5344
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In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the carrots and leeks and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the saffron and its steeping water.Add the carrots, broth, and cider, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.Add the yogurt and 1/2 tsp. of the lemon juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lemon juice as needed.
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
so finecooking.com has this cool recipe builder.....
Does this soup sound like it would work to you flavor wise?
2 Tbs. extra-virgin olive oil2/3 cup thinly sliced carrots (peel, halve or quarter lengthwise, then slice crosswise)2/3 cup thinly sliced leeksKosher salt1 big pinch saffron threads, lightly crushed and mixed with a little water1-3/4 lb. carrots, peeled, cut in half or quartered lengthwise if thick, and sliced 1/4 inch thick5 cups vegetable broth, preferably homemade OR 2-1/2 cups lower-salt chicken broth diluted with 2-1/2 cups water3 Tbs. apple cider1/4 cup thick whole-milk yogurt, preferably Greek1-1/2 tsp. fresh lemon juicefreshly ground black pepper3 Tbs. toasted, finely chopped pine nutsIn a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the carrots and leeks and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the saffron and its steeping water.Add the carrots, broth, and cider, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.Add the yogurt and 1/2 tsp. of the lemon juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lemon juice as needed.
Ladle into 8 soup bowls and garnish each serving with 1 tsp. chopped pine nuts.
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