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Shaun Hill

Saffron and Lemon Soup

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Preparation info
  • For

    4

    Persons
    • Difficulty

      Easy

Appears in
top 1000Cooking at the Merchant House
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

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

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