Ingredients:
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 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
Prep Time: 35 mins
Total Time: 2 hrs 5 mins
Servings: 4
Directions:
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
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.