Cream of Sorrel Soup Recipe
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The citrusy tartness of sorrel is nicely balanced with the small amount of cream to make a refreshing soup served equally well hot or cold.
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2 medium potatoes (or 1 large)
2 tablespoons olive oil
1 pound sorrel (substitute half spinach)
3 cups chicken broth
1/2 cup cream
salt and pepper
Peel or scrub the potatoes; chop the potatoes and onion. Heat olive oil in a large pan. Cook potato and onion, lightly salted, in the oil, stirring occasionally for about 5 minutes.
Meanwhile, rinse the sorrel and strip out the center stems which may be tough and fibrous. Reserve a small leaf or two for garnish, if you wish. Add stock and sorrel to the pot. Cover and cook until sorrel, potato and onion are soft - about 10 minutes.
Remove from heat and add cream. PurÃ©e, preferably with a handheld blender. If using regular blender or food processer, work in small batches to prevent splattering of hot liquid.
Serve hot, or chill and serve cold. Garnish, if you wish, with slivers of reserved sorrel leaf, edible flowers or a few snipped chives.
: Sorrel can be hard to find in the store, but is very easy to grow. If you are fortunate enough to have garden space, stick a plant or two of this hardy perennial in a corner. It is as good raw as cooked.
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