Diced tuna cacciatore
soups from Italy
Cream of carrot, greek yogurt and saffron
Cream of carrot, greek yogurt and saffron
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
I have found that there are many creams, to be eaten warm, that are absolutely included also in the summer. Just like the one I propose today.
preparation
step 1
Wash vegetables thoroughly. Scrape the carrots, remove the green part of the leeks and celery leaves and then cut to pieces after that rinse again.
step 2
In a large frying pan fry the onion in extra virgin olive oil sliced then add all the other vegetables cut.
step 3
Season with salt and sprinkle with a little dry white wine.
step 4
Allow to cook, with the lid slightly drawn aside 15 minutes, adding a glass of warm water. At this point, transfer the vegetables in a pan from the top edge and add about 1 liter of hot water.
step 5
Cook another 10 minutes later, with an immersion blender, pass the vegetables until you obtain a smooth cream.
step 6
Season with salt and add some saffron pistil. Cook for half an hour.
step 7
Regulate depending on the consistency of the cream after cooking should be fairly thick.
step 8
Leave the cream to cool then serve with a drizzle of extra virgin olive oil raw, a greek yogurt and spoon over some of saffron pistil to make even more scented cream.