Potato Sorrel Soup

Recipe Ingredients

2		Washed leeks, white part only - chopped
2 tablespoons	30ml	Corn oil
1 1/2 lbs	681g / 24oz	Yukon potatoes - cut large chunks
4 cups	948ml	Defatted chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Cornstarch diluted in
1/4 cup	59ml	Water
2 cups	474ml	Half-and-half
1/2 cup	20g / 0.7oz	Sorrel leaves - (packed) - chopped

Recipe Instructions

In a saucepan, heat oil and saute leeks and potatoes for about three minutes. Add chicken stock and season to taste with salt and pepper. Simmer until potatoes are cooked, about 20 minutes.

Whisk in the cornstarch solution and allow to simmer another three minutes. Add half-and-half and sorrel. Continue to simmer an additional 20 minutes.

Remove soup pot from heat and, with an electric hand blender, blend soup to a smooth consistency. This soup can be served hot as a first course, or chilled for lunch accompanied by a watercress salad.

This recipe yields 8 (7-oz) servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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