Recipe - Saffron Vichyssoise

4 cup Leeks, chopped, washed Well
and drained (use the White
and pale green only)
1 cup Onion, finely chopped
1 cup Celery, cut or sliced up thin
1 cup Carrots, cut or sliced up thin
Three fourths teaspoon Dried thyme, crumbled
1 Bay leaf
One fourth cup Unsalted butter (One half stick)
2 lg Russet potatoes (about a
pound)
One half teaspoon Saffron threads, crumbled
2/3 cup Dry white wine
4 cup Chicken broth
2 cup Water
Three fourths cup 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 1inch 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.
Posted to MCRecipe Digest V1 #259

Date: Fri, 25 Oct 1996 23:07:46 0400 (EDT)

From: Bill Camarota gfx4tv@acy.digex.net