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SORREL AND POTATO CREAM SOUP
4 tbsp unsalted butter
2 large leeks, white and light green parts only, washed and chopped (1 cup)
Salt
5 c chicken stock
1 lb yellow fleshed or red potatoes, diced
2 bunches sorrel, washed, blotted dry and coarsely chopped (3 cups)
2 c half and half
Fresh ground black pepper
Chervil sprigs
Melt the butter in a large saucepan. Add the leeks and sauté over medium-low heat until soft (about 10 min.). Add salt, stock, potatoes; simmer until potatoes are completely soft. Add sorrel and cook until just wilted.
Puree the mixture and return to low heat. Stir in half and half. Season to taste with salt and pepper. Garnish with chervil sprigs. Serves 4 |
