Home - By Category - Recipe - Soups Page 9

Saffron Vichyssoise

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SAFFRON VICHYSSOISE
 Categories: Soups
      Yield: 8 Servings
 
 
        4 c  Leeks, chopped, washed
  :          Well and drained (use the
  :          White and pale green only)
        1 c  Onion, finely chopped
        1 c  Celery, sliced thin
        1 c  Carrots, sliced thin
      3/4 ts Dried thyme, crumbled
        1 ea Bay leaf
      1/4 c  Unsalted butter (1/2 stick)
        2 lg Russet potatoes
  :          (about a pound)
      1/2 ts Saffron threads, crumbled
      2/3 c  Dry white wine
        4 c  Chicken broth
        2 c  Water
      3/4 c  Half and half
  
  In 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. Add
  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. Discard the bay leaf
  and in a blender puree the soup in batches, transferring the soup as
  it is pureed to a large bowl. Stir in the half and half and salt and
  pepper to taste. Let the soup cool, and chill it for at least 8 hours
  or overnight. Makes about 11 cups, serving 8 to 10.
  
  Source: "Best of Gourmet" cookbook.
  
  Recipe By     :
  
  From: Bill Camarota   ~0400 (
 
MMMMM

Display Recipe for Import.