Craig Claiborne's Sorrel Soup
Published September 4, 1984
- Total Time
- 30 minutes, plus chill time
- Rating
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Ingredients
¾ pound fresh sorrel
1 tablespoon butter
1 cup coarsely chopped leeks
½ pound potatoes, peeled and cut into one-inch cubes, about one cup
4 cups rich fresh or canned chicken broth
Salt to taste, if desired
Freshly ground pepper to taste
½ cup heavy cream
Nutritional analysis per serving
16 grams carbs; 31 milligrams cholesterol; 160 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 3 grams fiber; 694 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the sorrel. Remove and discard any tough stems and blemished leaves. Rinse and pat dry. Pack the leaves closely and cut them crosswise into thin strips. Set aside.
- Step 2
Heat the butter in a saucepan and add the leeks. Cook, stirring, until wilted. Do not brown.
- Step 3
Add the potatoes to the saucepan and pour in the broth. Bring to the boil and simmer 10 to 15 minutes or until the potatoes are tender.
- Step 4
Strain the broth. Transfer the solids to the container of a food processor. Add about one cup of the cooking liquid and blend thoroughly. Pour the mixture into a mixing bowl and add the remaining liquid. Chill thoroughly.
- Step 5
Add the sorrel to the chilled soup. Add salt and pepper to taste. Stir in the cream and refrigerate until ready to use.
Private Notes
Comments
Is this a dish that is supposed to be served cold? It's not clear from the description. Also, is it really just a potato soup with strips of sorrel mixed in afterwards?