Sorrel, Pea, And Leek Soup

Recipe Ingredients

3		Leeks, white and pale green parts - washed well,
		Drained, chopped
1 1/2 tablespoons	22ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Boiling potato - (abt 1/4 lb) (small)
1 1/2 cups	355ml	Chicken broth
1 1/2 cups	355ml	Cold water - plus additional
		For thinning soup
1/2 cup	118ml	Shelled fresh or thawed frozen peas
1/4 lb	113g / 4oz	Sorrel - stems discarded,
		Leaves washed, spun dry, and cut
		Crosswise into thin strips - (abt 3 cups
		Loosely packed)
1/3 cup	78ml	Sour cream
1 teaspoon	5ml	Fresh lemon juice - or to taste
		Garnish
		Chopped hard-boiled egg
		Sorrel in thin strips

Recipe Instructions

In a large saucepan cook leeks in oil with salt and pepper to taste over moderately-low heat, stirring, until softened. Peel potato and cut into 1-inch cubes. Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.

In a blender puree potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl. Whisk in sour cream and remaining 1/2 cup water, adding additional to thin soup to desired consistency. Chill soup, covered, at least 2 hours, and up to 24.

Just before serving, stir in lemon juice and salt and pepper to taste. Garnish soup with egg and sorrel.

This recipe yields 4 1/2 cups.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-E176 broadcast 05-17-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.