Saffron Vichyssoise with Ginger and Lemon Grass

Ingredients

• 1.500 millilitre leeks, sliced; approximately 6 leeks
• 2.5 millilitre lemon grass, chopped; 1 teaspoon; sautéed with leeks
• 3.oil, 2 tablespoons olive oil or 6 tablespoons regular oil; for sautéeing
• 4.700 gram potatoes, 6 small–medium or 3 large; approximately 700 g; cooked in water until tender
• 5.water, 2 x 400 ml tins water + ½ cup; for cooking potatoes (reserve extra tin liquid)
• 6.2 tin cream of chicken soup, 2 x 400 g tins; strained through metal sieve pressing hard on solids
• 7.12.5 millilitre chicken stock powder, 2½ teaspoons; added to taste
• 8.3.75 millilitre salt
• 9.125 millilitre milk or cream, to thin to desired consistency
• 10.saffron, 4–5 strands; steeped in ¼ cup boiling water; add to soup for colour
• 11.1.25 millilitre turmeric, optional; ¼ teaspoon; to deepen colour if saffron alone is insufficient
• 12.preserved ginger, bottled sliced ginger; for garnish
• 13.lemon grass, fresh lemon grass, watercress, or fresh coriander; for garnish
• 14.1.25 millilitre white pepper, freshly ground white pepper (FGWP); ¼ teaspoon

Method

1. 1.Lightly sauté leeks and 1 teaspoon chopped lemon grass in oil until soft but not coloured.
2. 2.Cook potatoes in the 2 tins water plus ½ cup water until tender. Keep extra tin liquid to thin if necessary.
3. 3.Strain tins of cream of chicken soup, pressing hard on solids, adding to potato and leek mixture.
4. 4.Liquidise and press through a metal sieve.
5. 5.Add stock powder and salt to taste.
6. 6.Thin to desired consistency with extra water and/or milk or cream.
7. 7.Steep saffron (about 4–5 strands) in a little boiling water and add to soup. Add ¼ teaspoon turmeric if more colour is desired.
8. 8.Season to taste with freshly ground white pepper.
9. 9.Stand overnight in fridge.
10. 10.Garnish with thinly sliced ginger and lemon grass (use watercress or fresh coriander if lemon grass unavailable).

Notes

• Made with Woolworths Cream of Chicken soup as a base — a South African convenience product. Substitute any tinned cream of chicken soup.
• The saffron gives both colour and flavour; turmeric is an optional colour boost.
• Must be made ahead and left overnight — the flavours develop significantly.
• Margin note on card (separate serving idea): 'Danish Blue Cheese ¼ cup cream for spreading consistency, warm in oven and serve with bread.'

Margin notes

• Danish Blue Cheese ¼ cup cream for spreading consistency, warm in oven and serve with bread.