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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