Potato sorrel soup
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Potato sorrel soup
  Potato    Soups    Vegetarian  
Last updated 6/12/2012 1:00:59 AM. Recipe ID 24262. Report a problem with this recipe.
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      Title: Potato sorrel soup
 Categories: Soups, Vegetarian
      Yield: 6 servings
      4 tb Butter
      7 c  Water
      3 md Leeks; the white parts only
           - chopped or cut
           - into 1/4-inch rounds
      6 c  Loosely packed sorrel leaves
           -the stems removed and
           - leaves roughly chopped
    1/2 ts Salt (to taste)
  1 1/2 lb Red potatoes; quartered
           - lengthwise & thinly sliced
           Freshly ground pepper
           Creme fraiche
      1 tb Chives
           - thinly sliced or snipped
  This is a rather rustic soup. For a more refined version, pass it
  through a food mill before serving.
  MELT THE BUTTER IN A SOUP POT and add 1/2 cup water. Add the leeks,
  sorrel and salt, then cook gently, covered, for 5 minutes over
  medium-low heat. Add the potatoes and cook another 10 minutes,
  stirring occasionally, then pour in the rest of the water and
  gradually bring the soup to a boil. Lower the heat and simmer until
  the potatoes are tender, about 30 minutes. Once the potatoes are
  soft, help break them down by pressing them against the side of the
  pan, making the soup as rough or smooth as you like. Or, if you
  prefer, pass the soup through a food mill. Taste the soup for salt
  and add more, if necessary. Serve with freshly ground pepper, a
  spoonful of creme fraiche swirled in and a delicate sprinkling of
  chives over the top. If you've got garden chives and they're in
  bloom, separate the individual flowers at the base and sprinkle on a
  few along with the green stems.

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Recipe ID 24262 (Apr 03, 2005)

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