Yield: 4 servings
|¼ pounds||White part of leek, washed and julienned|
|¼ pounds||Peeled potatoes, sliced|
|4 cups||Water or thin chicken stock|
|\N \N||Salt, pepper, thyme, savory|
|\N \N||Marjoram, dill to taste|
|½ cup||Heavy cream|
|\N \N||Few threads saffron|
|4 tablespoons||Spinach, cooked and chopped|
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 ⅓ in the refrigerator. Add saffron to ⅓ and let infuse over low heat until color is uniform; cool and refrigerate. Return last ⅓ 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