Provided by Craig Claiborne
Categories soups and stews, appetizer
Time 30m
Yield About five cups
Number Of Ingredients 8
Steps:
- 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.
- Heat the butter in a saucepan and add the leeks. Cook, stirring, until wilted. Do not brown.
- 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.
- 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.
- Add the sorrel to the chilled soup. Add salt and pepper to taste. Stir in the cream and refrigerate until ready to use.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 694 milligrams, Sugar 3 grams, TransFat 0 grams
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