Cold Soup of Carrot and Saffron With Beancurd (Tetsuya)

• 1 onion, large, finely chopped
• 1 leek, small, finely chopped
• 6 carrots, medium size, finely chopped
• 2 sticks celery, finely chopped
• 1 14 liters chicken stock
• 1 pinch saffron thread
• 2 teaspoons soy sauce
• 14 teaspoon salt, to taste
• 14 teaspoon white 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

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.

onion, carrots, celery, chicken, saffron thread, soy sauce, salt, white pepper, soymilk, bean curd, soymilk, chives

Taken from www.food.com/recipe/cold-soup-of-carrot-and-saffron-with-beancurd-tetsuya-370833 (may not work)