CRAIG CLAIBORNE'S SORREL SOUP

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Craig Claiborne's Sorrel Soup image

Provided by Craig Claiborne

Categories     soups and stews, appetizer

Time 30m

Yield About five cups

Number Of Ingredients 8

3/4 pound fresh sorrel
1 tablespoon butter
1 cup coarsely chopped leeks
1/2 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
1/2 cup heavy cream

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

Mubasher Ali
m_ali@aol.com

I'm allergic to sorrel, so I can't comment on the taste of this soup.


Ali Raza Kahloon
a@hotmail.com

This soup is a waste of time and ingredients.


Dipesh Khadayat
khadayatdipesh@yahoo.com

I'm not a fan of sorrel, so I wasn't surprised that I didn't like this soup.


SN Noyon
sn_n@aol.com

The soup was good, but it wasn't anything special.


Madison Thompson
madison.thompson@gmail.com

This soup is really bland. I had to add a lot of salt and pepper to make it palatable.


Shiva Paswan
s10@aol.com

I'm not sure if I did something wrong, but my soup turned out way too sour.


Noko Mashigo
n@yahoo.com

This soup is perfect for a cold winter day.


James William
james_william@aol.com

I love the tangy flavor of the sorrel in this soup.


kyekye fredrick
k-fredrick63@yahoo.com

This soup is a great way to get your daily dose of vegetables.


Irene Auma
irenea@yahoo.com

This soup is a bit time-consuming to make, but it's worth the effort. The flavor is amazing!


Owen DiGiovanni
owendigiovanni97@yahoo.com

I've made this soup several times and it's always a crowd-pleaser.


Abdallah Shakul
shakul.abdallah78@hotmail.com

This soup is a great way to use up leftover sorrel.


Jayleen Marin
marin.j58@gmail.com

I'm not a huge fan of sorrel, but I really enjoyed this soup. The flavors were well-balanced and the soup was very creamy.


Shorez Khan
skhan14@hotmail.com

This soup was a hit with my family! Even my picky kids loved it.


Ramesh Kc
kcramesh52@hotmail.fr

I was pleasantly surprised by how easy this soup was to make. I didn't have any sorrel on hand, so I used spinach instead, and it turned out just as delicious.


Preeti Kaur
k@aol.com

This sorrel soup is a delightful and refreshing dish, perfect for a light lunch or dinner. The tangy sorrel leaves and creamy broth are a perfect combination, and the addition of hard-boiled eggs and croutons adds a nice touch of texture and flavor.