Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb White part of leek, washed Salt, pepper, thyme, savory
-and julienned Marjoram, dill to taste
2 tb Butter 1/2 c Heavy cream
1/4 lb Peeled potatoes, sliced Few threads saffron
4 c Water or thin chicken stock 4 tb Spinach, cooked and chopped

Wilt the leek in the butter; add potatoes and water (or stock). Bring
to a boil, then lower heat to low and cook until potatoes are done.
Season to taste. Puree or blend this and divide into thirds. Put 1/3
in the refrigerator. Add saffron to 1/3 and let infuse over low heat
until color is uniform; cool and refrigerate. Return last 1/3 to low
heat, adding spinach and cooking until color is uniform; cool and
refrigerate. At serving time, add a portion of each color soup to
each plate, making fanciful designs as you choose.

Recipe interpreted / posted by Michael Loo 4/19/95 From "Soup in Three
Colours" in _Seven Centuries of English Cooking_ Meal-Mastered by Jeff
Pruett
Submitted By JEFF PRUETT On 04-24-95

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