Saffron and Lemon Soup

Name: Saffron and Lemon Soup
Yield: For 4 Persons
Ingredients: 1 teaspoon saffron threads; 1 litre (1¾ pints/4½ cups) chicken stock; 4 tablespoons cream; 1 small onion, chopped; 1 lemon; 150g (5 oz) potatoes; salt and pepper; chopped chives, to garnish; 250g (9 oz) leeks; 1 tablespoon olive oil; 4 teaspoons white wine

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

This was a regular menu item at Robert Carrier’s restaurant in Islington in the early 1970s. In those days we used stock cubes and water rather than stock, but it still seemed to taste okay.

Ingredients

250g (9 oz) leeks
150g (5

Soup
Gluten-free

Method

Wash the leeks and cut them into 3 cm (1¼ in) pieces. Peel the potatoes and cut them into cubes the same size as the leeks.

Heat the oil in a large saucepan and sweat the onion. Add the leeks, pota