| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
8 |
Servings |
INGREDIENTS
| 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 |
|
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 |
INSTRUCTIONS
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.
Posted to MC-Recipe Digest V1 #259
Date: Fri, 25 Oct 1996 23:07:46 -0400 (EDT)
From: Bill Camarota <gfx4tv@acy.digex.net>
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