Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Bunch sorrel |
| 3½ quart | Mixed spring greens |
| 2 tablespoons | Butter |
| 2 \N | Leeks thinly sliced |
| 2 tablespoons | White rice |
| ½ cup | Heavy cream |
| ½ cup | Small chervil sprigs |
| 1½ tablespoon | Minced chives |
Shred sorrellll. Cut greens into ribbons and chop coarsley Melt butter in soup pot and add leeks and cook over low heat until translucent. Add sorrel and roughly ⅔ of the greens, rice and 6 cups water. Bring to boil, lower to simmer, and cook until greens are tender partially covered. Whip cream until slightly thickened and set aside. Puree cooked greens adn return to pan. Add remaining greens and cook over medium heat about 3 minutes. Add salt and divide among bowls. Top with cream swirled into each bowl.
Sprinkle with chervil and chives House and Garden April 1992 Posted to TNT - Prodigy's Recipe Exchange Newsletter by eboyd@...
on Feb 25, 1997.