Sorrel, Pea And Leek Soup

Recipe Ingredients

6		Leeks - (abt 1 1/2 lbs total) - white and pale
		Green parts only
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Boiling potatoes - (abt 1/2 lb) (small)
3 cups	711ml	Chicken broth
3 cups	711ml	Boiling water - plus additional
		To thin soup
1 cup	237ml	Shelled fresh peas - (abt 1 lb in pods)
		= (or thawed frozen peas)
1/2 lb	227g / 8oz	Sorrel
2/3 cup	157ml	Yogurt
2 teaspoons	10ml	Fresh lemon juice - or to taste
		Chopped hard-boiled egg - for garnish
		Sorrel in thin strips - for garnish

Recipe Instructions

Chop leeks and in a bowl of cold water wash leeks well. Lift leeks from water into a colander to drain. In a large saucepan cook leeks in oil with salt and pepper, to taste, over moderately-low heat, stirring, until softened.

Peel potatoes and cut into 1-inch cubes. Add potatoes, broth, and 2 cups 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.

While potato mixture is simmering, discard sorrel stems. Cut leaves crosswise into thin strips (about 6 cups loosely packed). In a blender puree potato mixture with sorrel in 4 batches until very smooth, transferring to a bowl. Whisk in yogurt and 1 cup water, adding enough water to thin soup to desired consistency.

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

This recipe yields 4 generous servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9663) - from the TV FOOD - NETWORK

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