Cooking Index - Cooking Recipes & IdeasSorrel, Pea, And Leek Soup Recipe - Cooking Index

Sorrel, Pea, And Leek Soup

Courses: Soup
Serves: 1 people

Recipe Ingredients

3   Leeks, white and pale green parts - washed well,
  Drained, chopped
1 1/2 tablespoons 22mlOlive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Boiling potato - (abt 1/4 lb) (small)
1 1/2 cups 355mlChicken broth
1 1/2 cups 355mlCold water - plus additional
  For thinning soup
1/2 cup 118mlShelled fresh or thawed frozen peas
1/4 lb 113g / 4ozSorrel - stems discarded,
  Leaves washed, spun dry, and cut
  Crosswise into thin strips - (abt 3 cups
  Loosely packed)
1/3 cup 78mlSour cream
1 teaspoon 5mlFresh lemon juice - or to taste
  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.

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 -


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