Tricolor Vichyssoise Interpreted By Michael Loo Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 lbs: White part of leek, washed
Salt, pepper, thyme, savory
-and julienned,
Marjoram, dill to taste
2 tbsp: Butter,
1/2 cup: Heavy cream,
1/4 lbs: Peeled potatoes, sliced
Few threads saffron,
4 cup: Water or thin chicken stock,
4 tbsp: Spinach, cooked and chopped
Directions:
Wilt the leek in the butter; add potatoes and water (or stock). Bring
to a boil, then lower heat to low and cook until potatoes are done.
Season to taste. Puree or blend this and divide into thirds. Put 1/3
in the refrigerator. Add saffron to 1/3 and let infuse over low heat
until color is uniform; cool and refrigerate. Return last 1/3 to low
heat, adding spinach and cooking until color is uniform; cool and
refrigerate. At serving time, add a portion of each color soup to
each plate, making fanciful designs as you choose.
Recipe interpreted / posted by Michael Loo 4/19/95 From "Soup in Three
Colours" in _Seven Centuries of English Cooking_ Meal-Mastered by Jeff
Pruett
Submitted By JEFF PRUETT On 04-24-95
Source from luhu.jp
to a boil, then lower heat to low and cook until potatoes are done.
Season to taste. Puree or blend this and divide into thirds. Put 1/3
in the refrigerator. Add saffron to 1/3 and let infuse over low heat
until color is uniform; cool and refrigerate. Return last 1/3 to low
heat, adding spinach and cooking until color is uniform; cool and
refrigerate. At serving time, add a portion of each color soup to
each plate, making fanciful designs as you choose.
Recipe interpreted / posted by Michael Loo 4/19/95 From "Soup in Three
Colours" in _Seven Centuries of English Cooking_ Meal-Mastered by Jeff
Pruett
Submitted By JEFF PRUETT On 04-24-95
Source from luhu.jp