Sorrel, pea, and leek soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Leeks; white and pale green parts, washed well, | |
| Drained; chopped | ||
| 1½ | tablespoon | Olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | small | Boiling potato -; (abt 1/4 lb) |
| 1½ | cup | Chicken broth |
| 1½ | cup | Cold water; plus additional |
| For thinning soup | ||
| ½ | cup | Shelled fresh or thawed frozen peas |
| ¼ | pounds | Sorrel; stems discarded, |
| Leaves washed; spun dry, and cut | ||
| Crosswise into thin strips ; (abt 3 cups | ||
| Loosely packed) | ||
| ⅓ | cup | Sour cream |
| 1 | teaspoon | Fresh lemon juice; or to taste |
| === GARNISH === | ||
| Chopped hard-boiled egg | ||
| Sorrel in thin strips | ||
Directions
In a large saucepan cook leeks in oil with salt and pepper to taste over moderately-low heat, stirring, until softened. Peel potato and cut into 1-inch cubes. Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender. In a blender puree potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl. Whisk in sour cream and remaining ½ cup water, adding additional to thin soup to desired consistency. Chill soup, covered, at least 2 hours, and up to 24. Just before serving, stir in lemon juice and salt and pepper to taste. Garnish soup with egg and sorrel. This recipe yields 4½ cups.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-E176 broadcast 05-17-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-20-1998
Recipe by: Sara Moulton
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