Sorrel soup
Sorrel soup
Rating: (1 rated)
Recipe Yield: Total time: 55 minutes | Serves 6
1 pound sorrel leaves 2 tablespoons butter 3/4 cup chopped leeks (1 or 2 leeks) 1 clove garlic, minced 4 to 4 1/2 cups low-sodium chicken broth 1/2 cup whipping cream (optional) 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper Chopped chervil or chopped chives

Step 1 Wash the sorrel, discarding bruised or blemished leaves. Trim tough stems. Dry with paper towels or a salad spinner.

Step 2 Stack the leaves and roll them lengthwise, then slice them crosswise into half-inch-thick strips.

Step 3Heat the butter in a large saucepot. Add the leeks and cook until tender, about 3 minutes. Add the garlic and saute 1 minute.

Step 4Add the sorrel and saute about 1 minute, until the sorrel wilts and turns olive green. Reduce the heat to medium low and cook 2 minutes.

Step 5Add the chicken broth (4 cups if using the whipping cream, 4 1/2 cups if omitting the cream) and bring the mixture to a boil. Reduce the heat and simmer 30 minutes.

Step 6Remove from heat. Stir in the whipping cream, if using. Season with sugar, salt and pepper.

Step 7Puree the soup in a blender, in batches if necessary, until smooth and velvety. To serve, ladle into bowls and sprinkle with chopped chervil or chives.

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