1. 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.
2. 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.
3. Discard the bay leaf and in a blender
puree the soup in batches, transferring the soup as it is pureed to a large
4. Stir in the half and half and salt and pepper to taste.
5. Let the soup
cool, and chill it for at least 8 hours or overnight.
Comments on Saffron Vichyssoise Recipe:
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This recipe is high in Vitamin A with 65% of your daily recommended intake per serving. This recipe is high in Vitamin C with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Potato, Poultry, Sulfites, Celery, Onion allergies.