Stirring up Carrot and Saffron Soup at The Cookshop in Vancouver

Chef Alan Storimans

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Chef Alan Storimans was very passionate and instructed us how to create a few dishes.

Just right before the Christmas holidays I had the liberty to attend a cooking class at The Cookshop in Vancouver. The evening theme was Tuscan Participation and I had a wonderful time.

Chef Alan Storimans was very passionate and instructed us how to create the following dishes:

  • Carrot soup with saffron, sour cream and chives
  • Yukon gold potato gnocchi with pesto, lardons and extra virgin olive oil.
  • Handkerchief pasta, fire roasted tomatoes, spinach, baby shrimp, sea scallops, herb pan butter sauce
  • Goat cheese ravioli, wild smoked salmon chive cream sauce
  • Sweet honey ricotta cannoli

This week I remade the carrot soup recipe at home with some minor modifications, and I do love it. It is the first time that I have cooked a soup with saffron. I think saffron along with the chives are the superstar ingredients of this soup. Saffron’s aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Read more about Saffron on Wikipedia here.

Ingredients for carrot soup with saffron, sour cream and chives

  • 2 tablespoon olive oil
  • 1 cup leeks (light green and white part), chopped
  • 3/4 cup white onion, chopped
  • pinch saffron threads
  • 4 cups carrots, thinly sliced
  • 4 and 1/2 cups of low sodium vegetable stock
  • dash salt and pepper
  • 6 teaspoons sour cream
  • 1/4 cup chives, finely chopped

Cooking Instructions for carrot soup with saffron:

  1. Heat olive oil in heavy pan over medium-high heat. Add leeks and onions; cook 5 minutes, or until onions are softened.
  2. Add saffron and carrots and cook for 4 more minutes
  3. Add stock and bring to a boil, reduce heat, and gently simmer 35 minutes, stirring occasionally.
  4. Working in batches, puree the soup in a food processor or blender until smooth.
  5. Return soup to saucepan over low heat. If soup is too thick add more stock and cook just until heated through (do not boil). Season to taste with salt and pepper.
  6. To serve, ladle hot soup into bowls and top with sour cream and chives. Serve immediately.

What I changed from original carrot soup with saffron recipe:

  • replaced butter with olive oil
  • used more leeks just because I love them
  • used low sodium vegetable stock instead of chicken stock

Soup Mistress Rating for Carrot and Saffron Soup:

Healthy (+ slimming + low sodium): (4.5/5)
Presentation: (3.5/5) 
Taste: (4/5) 

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