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Saffron vichyssoise
Artist: _
Categories: Soups & Stews
Yield: 8
Rating: 0
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Ingredients:
4 cupLeeks, chopped, washed
Well and drained (use the
White and pale green only)
1 cupOnion, finely chopped
1 cupCelery, sliced thin
1 cupCarrots, sliced thin
3/4 tspDried thyme, crumbled
1 Bay leaf
1/4 cupUnsalted butter (?stick)
2 largeRusset potatoes
(about a pound)
1/2 tbspSaffron threads, crumbled
2/3 cupDry white wine
4 cupChicken broth
2 cupWater
3/4 cupHalf and half
Procedures:
1In a heavy kettle cook the leek, the onion, the celery, the carrots, the thyme, the bay leaf, and salt and pepper to taste in the butter over moderate heat, stirring until the vegetables are softened.
2Add the potatoes, peeled and cut into 1-inch pieces, the saffron, the wine, the broth, and the water and simmer the mixtures, covered, for 20 minutes, or until the vegetables are tender.
3Discard the bay leaf and in a blender puree the soup in batches, transferring the soup as it is pureed to a large bowl.
4Stir in the half and half and salt and pepper to taste.
5Let the soup cool, and chill it for at least 8 hours or overnight.
6Makes about 11 cups, serving 8 to 10.
 
 
 
 

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