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Cream of carrot, greek yogurt and saffron

ingredients

servings

4

Carrots

6 unit

Leeks

2 unit

Celery

1 stem

Onions

1 unit

Greek yogurt from full fat milk

120 oz

White table wine

1 glass

Iodized salt

to taste

Extra virgin olive oil

to taste

Saffron

to taste

soups from Italy

Cream of carrot, greek yogurt and saffron

Cream of carrot, greek yogurt and saffron

vegetarian high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of carrot, greek yogurt and saffron

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.

Cream of carrot, greek yogurt and saffron step 1

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.

Cream of carrot, greek yogurt and saffron step 2

step 2

In a large frying pan fry the onion in extra virgin olive oil sliced ​​then add all the other vegetables cut.

Cream of carrot, greek yogurt and saffron step 3

step 3

Season with salt and sprinkle with a little dry white wine.

Cream of carrot, greek yogurt and saffron step 4

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.

Cream of carrot, greek yogurt and saffron step 5

step 5

Cook another 10 minutes later, with an immersion blender, pass the vegetables until you obtain a smooth cream.

Cream of carrot, greek yogurt and saffron step 6

step 6

Season with salt and add some saffron pistil. Cook for half an hour.

Cream of carrot, greek yogurt and saffron step 7

step 7

Regulate depending on the consistency of the cream after cooking should be fairly thick.

Cream of carrot, greek yogurt and saffron step 8

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.

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