Anne attended a ‘Slow cooking’ course at the Tannery Cookery School in Dungarvan recently.  She came back not only enthused by some of the flavour combinations, but also with loads of tips and techniques to try out at home. 

One dish Paul Flynn demonstrated involved infusing saffron into orange juice.  There’s been a lot of interest in saffron’s benefits to eyesight recently, so this inspired Anne to try making a simple carrot and orange soup with saffron.

Ingredients  (approx 3 servings)
juice of 1 orange
Pinch saffron
Good splash of olive (or other) oil for frying
1 medium onion, diced
8oz (200g) carrots, chopped
1 pint (500ml) vegetable or chicken stock.

Put the juice of one orange into a small saucepan, add a pinch of saffron and leave to infuse on the hob over the lowest heat setting.  Meanwhile cook the onion in some oil until soft, add the carrots and heat through, then add the stock and the saffron-infused orange juice.  Cook until the carrot is soft, then whizz with a hand-blender until smooth. Season to taste and serve.

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