CRAIG CLAIBORNE'S SORREL SOUP
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mubasher Ali
[email protected]I'm allergic to sorrel, so I can't comment on the taste of this soup.
Ali Raza Kahloon
[email protected]This soup is a waste of time and ingredients.
Dipesh Khadayat
[email protected]I'm not a fan of sorrel, so I wasn't surprised that I didn't like this soup.
SN Noyon
[email protected]The soup was good, but it wasn't anything special.
Madison Thompson
[email protected]This soup is really bland. I had to add a lot of salt and pepper to make it palatable.
Shiva Paswan
[email protected]I'm not sure if I did something wrong, but my soup turned out way too sour.
Noko Mashigo
[email protected]This soup is perfect for a cold winter day.
James William
[email protected]I love the tangy flavor of the sorrel in this soup.
kyekye fredrick
[email protected]This soup is a great way to get your daily dose of vegetables.
Irene Auma
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavor is amazing!
Owen DiGiovanni
[email protected]I've made this soup several times and it's always a crowd-pleaser.
Abdallah Shakul
[email protected]This soup is a great way to use up leftover sorrel.
Jayleen Marin
[email protected]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
[email protected]This soup was a hit with my family! Even my picky kids loved it.
Ramesh Kc
[email protected]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
[email protected]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.