Tricolor vichyssoise interpreted by michael loo

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

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