Cold Soup Of Carrot And Saffron With Beancurd (tetsuya)

Total Time: 2 hrs 5 mins Preparation Time: 35 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 onion, large, finely chopped
• 1 leek, small, finely chopped
• 6 carrots, medium size, finely chopped
• 2 sticks celery, finely chopped
• 1 1/4 liters chicken stock
• 1 pinch saffron thread
• 2 teaspoons soy sauce
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• 125 ml soymilk
• 1 tablespoon bean curd (tofu, will be pureed or put through a very fine strainer)
• 1 tablespoon soymilk
• 1 tablespoon chives, finely chopped

Recipe

• 1 put a small sautee pan over low heat with no oil and sweat the onion, leek, carrots, and celery.
• 2 add enough chicken stock (i use low sodium) to cover the vegetables, saffron and soy sauce; cook until the vegetables are tender.
• 3 puree the contents of the sautee pan.
• 4 add remaining stock to achieve the desired consistency -- you want something slightly more fluid than a pancake batter.
• 5 taste and adjust the seasoning (salt, pepper).
• 6 cool for at least 1 hour (note: i've included 1 hr cooling time in the "cooking time").
• 7 add the soy milk and reseason if needed.
• 8 puree the beancurd or press through a fine sieve and mix with the 1 tbsp soy milk.
• 9 when ready to serve the soup, ladle 1/4 of the soup into a small bowl or cup, then place a small amount of the beancurd in the center and top with chives.