Yield: Yields about six cups.
Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad.
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QUICK-EASY-TASTY. A big classic! First time I ate it, there was a little bit of safran in it.... uuuuu... that little extra touch does it!
This is probably the best recipe for Vichyssoise (due to the Yukon Gold?). Very, very easy to prepare, lovely presentation, splendid flavour and velvety consistency. It lingers on the palate, terrific with any New Zeland's Sauvignon Blanc.
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