Saffron Vichyssoise Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Leeks, chopped, washed
Directions:
: 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
Source from luhu.jp
: 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
Source from luhu.jp
Tags
Soups