Alabama sorrel and potato soup

Yield: 4 servings

Measure Ingredient
2 quarts Water
2 pounds Idaho Potatoes, peeled and
\N \N Cubed
6 tablespoons Butter
4 \N Leeks, White Part Only,
\N \N Rinsed Well, thinly sliced
½ cup Cold Water
3 cups Sorrel Leaves, chopped
1 cup (To 1 1/2) Milk
\N \N Salt And White Pepper,
\N \N Fresh Ground, to taste
\N \N Fresh Lemon Juice, to taste
\N \N Fresh Chervil Or Parsley,
\N \N Chopped, for garnish

1. Bring the water to a boil in a large saucepan and add potato cubes.

Simmer, uncovered, until they are tender, about 25 mins.

2. Meanwhile, melt the butter in a heavy stainless steel or enamel saucepan or soup pot, and add the leeks along with the cold water.

Allow the leeks to cook until they are limp and water has boiled away, about 5 mins. (Do not allow the butter to sizzle or the leeks to get the least bit brown.) Stir in the sorrel leaves and cook until they wilt, about 1 min. (They will turn to an odd shade of green.) 3. Add the leeks and sorrel to the pot with the potatoes and their liquid. Add the milk as needed, starting with 1 cup. Simmer a few mins. Puree in blender (or processor) or mash and strain through a sieve. If soup is too thin, then simmer longer to reduce; if too thick, add more milk to thin. Season with salt and white pepper. Add lemon juice to taste.

4. Pour piping hot into warmed bowls or a tureen for an exciting start to a dinner party. Garnish with a sprinkle of chervil or parsley.

SERVES 4 to 6.

Recipe By : The Heritage of Southern Cooking - ISBN 0-89480-117-1 From: Dan Klepach Date: 04-22-95 (159) Fido: Cooking

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