Sorrel Soup

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
2		Yellow onions - chopped
9 oz	255g	Young tender sorrel leaves - stems removed
1 1/4 lbs	567g / 20oz	Red new potatoes - peeled, and
		Thinly sliced
2 cups	474ml	Chicken or vegetable stock
4 cups	948ml	Water
1/2 cup	118ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a soup pot over medium heat, melt butter. Add onions and saute, stirring, until soft, about 10 minutes. Add sorrel and cook, stirring, until wilted, about 2 minutes. Raise heat to high, add potatoes, stock and water and bring to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes are soft, 15 to 20 minutes. Remove from the heat and let cool slightly.

Using a blender and working in batches, puree soup. Strain puree through a fine sieve into a saucepan. Stir in cream, mixing well. Season to taste with salt and pepper.

To serve, place the soup over medium heat and reheat to serving temperature. Ladle soup into warmed bowls and serve immediately with croutons (optional).

This recipe yields 6 servings.

Per serving: 215 calories; 12.1 g fat (7.2 g saturated fat; 51 percent calories from fat); 24.1 g carbohydrates; 38 mg cholesterol; 248 mg sodium; 5.3 g protein; 3.4 g fiber.

Source:
Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/

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