Cream Sorrel Soup
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
leeks
chopped, or onions |
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | cups |
potatoes
diced |
|
| 2 | cups |
sorrel leaves
packed |
* |
| 1 | pint |
chicken broth
|
*
|
| 1 | cup |
milk
or cream |
|
| 1 | x |
tarragon leaves
summer savory, marjoram |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
leeks
chopped, or onions |
|
| 15 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 473 | ml |
potatoes
diced |
|
| 473 | ml |
sorrel leaves
packed |
* |
| 473 | ml |
chicken broth
|
*
|
| 237 | ml |
milk
or cream |
|
| 1 | x |
tarragon leaves
summer savory, marjoram |
*
|
Directions
Sauté leeks in butter until limp and then stir in flour.
Add salt and pepper to taste.
Add broth and potatoes. Bring to a boil and reduce heat and simmer, covered, about 20 minutes until potatoes are tender.
Add sorrel and herbs and cook about 5 minutes longer.
Cool slightly.
Pour into food processor and blend until smooth (do not overfill processor, do in batches if necessary).
Return to pan and stir in cream and adjust seasonings.
Garnish with a chiffonade of the sorrel.
