Potage Parisien With Sorrel Cream

Recipe Ingredients

1 1/2 tablespoons	22ml	Unsalted butter
3 tablespoons	45ml	Leeks, white and light green parts only - split lengthwise, (medium)
		Thinly sliced, and washed
6 cups	1422ml	Low-sodium chicken or vegetable broth
3 cups	711ml	Yukon Gold potatoes - peeled, and (medium)
		Diced into 1/4" cubes
		Salt - to taste
		Freshly-ground white pepper - to taste
3 oz	85g	Sorrel leaves - stemmed and washed
1/3 cup	78ml	Heavy cream - whipped to firm
		Peaks

Recipe Instructions

In a stock pot over low heat, melt butter. Add leeks, and cook, stirring until tender but not colored, 8 to 10 minutes. Pour in stock, increase heat, and bring just to a boil. Add potatoes, season with salt and pepper, lower heat, and simmer for 8 to 10 minutes, or until potatoes are cooked through. Adjust seasoning as needed. Keep warm.

In a blender, process sorrel to a smooth puree. If it seems stiff, add a tablespoon of whipped cream. Carefully fold puree into whipped cream, and season with salt and pepper.

Ladle soup into bowls, and top each bowl with a spoonful of sorrel cream. Serve immediately.

This recipe yields 4 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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