Yield: 4 servings
Measure | Ingredient |
---|---|
¼ pounds | White part of leek, washed and julienned |
2 tablespoons | Butter |
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