Eat at
#12709: Saffron Vichyssoise

Posted by: MarkinHouston at 8:14 pm on Nov 22, 2008

Saffron Vichyssoise
4 c finely chopped white and pale green park of leek, washed well and drained
1 c finely chopped onion
3 ribs celery, sliced thin (about 1 cup)
3 carrots, sliced thin (about 1 cup)
3/4 t dried thyme, crumbled
1 bay leaf
1/2 stick (1/4 cup) unsalted butter
2 large russet potatoes (about 1 pound)
1/2 t 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, celery, carrots, thyme, 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, wine, broth and water and simmer the mixture, covered, for 20 minutes, or until the vegetables are very 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 half-and-half and salt and pepper to taste, let the soup cool, and chill it for at least 8 hours or overnight.
Source: Gourmet 1993