Since we have so many carrots still from the sack we bought from a local farmer a few weeks ago, today's version is a carrot soup with the orange colours dominating. The soup consists of olive oil, onion, cellery, carrots, water, salt, pepper, saffron and a finishing touch of white wine.
Braise onion and cellery in olive oil, cut the carrots into thin slices and add (cut the tomato into boats and add, or leave the tomato). Add salt, and after braising for a few minutes cover the vegetables with water. Add more salt, some pepper and saffron to give a warm, yellow colour. Let boil for about 15 minutes. Add a glass of white wine and boil two more second if you are going to use the car in the afternoon. Never any alcohol in connection with driving here in The Blue Café
Serve the soup topped with "rømme" (sour cream) and eat with bread dipped in balsamic vinegar or butter and salt.
Left overs can be eaten for supper with more bread.