Leek and Saffron Soup

We used to make this soup when I worked at Carrier’s restaurant in Islington. It isn’t difficult, and was often the commis cook’s job.

If you didn’t already know, Robert Carrier was a major influence in the awakening of public interest in food in the sixties. He wrote regularly in the Sunday Times and managed to draw into his columns much of the tone and feel of the Mediterranean, so that his recipes seemed part of an alluring travelogue rather than me