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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: French
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 186
% Daily Value**
Total Fat 9g
13%
Saturated Fat 5g
8%
Unsaturated Fat 0g
Cholesterol 24mg
8%
Sodium 324mg
14%
Total Carbohydrate 20g
7%
Dietary Fiber 3g
10%
Sugars 4g
Protein 5g
Vitamin A  65%Vitamin C  20%
Calcium  8%Iron  8%
Potassium  16%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Saffron Vichyssoise

Recipe Tags: Soup Recipes

Date Added: September 10, 2010

Ingredients:

2 Cups Water
1 Bay Leaf
3/4 Cup Half And Half
Cup Dry White Wine
4 Cups Chicken Broth
3/4 Teaspoon Dried Thyme Leaves crumbled
1 Cup Onion finely chopped
1 Cup Celery sliced thin
1/4 Cup Unsalted Butter (1/2 stick)
1/2 Teaspoon Saffron crumbled
4 Cups Leeks chopped, washed Well and drained (use the White and pale green only)
1 Cup Carrot sliced thin
2 Russet Potatoes (about a pound)
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Directions:

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 bowl.

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.

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Dietary Notes:
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.
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