Tricolor vichyssoise interpreted by michael loo
4 servings
Ingredients
| Quantity | 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 |
| Salt, pepper, thyme, savory | ||
| Marjoram, dill to taste | ||
| ½ | cup | Heavy cream |
| Few threads saffron | ||
| 4 | tablespoons | 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 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