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Potato Sorrel Soup Recipe - Cooking Index

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Potato Sorrel Soup

If sorrel is not available, substitute spinach leaves and add a tablespoon of lemon juice.

Courses: Soup
Serves: 8 people

Recipe Ingredients

2   Washed leeks, white part only - chopped
2 tablespoons 30mlCorn oil
1 1/2 lbs 681g / 24ozYukon potatoes - cut large chunks
4 cups 948mlDefatted chicken stock
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 15g / 0.5ozCornstarch diluted in
1/4 cup 59mlWater
2 cups 474mlHalf-and-half
1/2 cup 20g / 0.7ozSorrel 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.

Lynn Thomas on the Food BB


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