Recipe information
Yield
Makes about 11 cups, serving 8 to 10
Ingredients
4 cups finely chopped white and pale green part of leek, washed well and drained
1 cup finely chopped onion
3 ribs of celery, sliced thin (about 1 cup)
3 carrots, sliced thin (about 1 cup)
3/4 teaspoon dried thyme, crumbled
1 bay leaf
1/2 stick (1/4 cup) unsalted butter
2 large russet (baking) potatoes (about 1 pound)
1/2 teaspoon saffron threads, crumbled
2/3 cup dry white wine
4 cups chicken broth
2 cups water
3/4 cup half-and-half
Preparation
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. Add the potatoes, peeled and cut into 1-inch pieces, the saffron, the wine, the broth, and the water and simmer the mixture, covered, for 20 minutes, or until the vegetables are very tender. Discard the bay leaf and in a blender purée the soup in batches, transferring the soup as it is puréed to a large bowl. Stir in the half-and-half and salt and pepper to taste, let the soup cool, and chill it for at least 8 hours or overnight.
