JOAN'S SORREL SOUP

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Joan's Sorrel Soup image

A delightfully different soup, from a friend of long-ago, Joan. She created beautiful pottery and beautiful food.

Provided by The_Swedish_Chef

Categories     < 4 Hours

Time 2h

Yield 6 cups

Number Of Ingredients 12

1 cup unsalted butter
3 leeks, both green & white sliced thinly
5 large garlic cloves, crushed
12 cups fresh sorrel leaves (rinsed, trimmed, & tightly packed)
4 cups chicken stock
1 medium potato, peeled & cut into cubes
1 cup Italian parsley, loosely packed
1 tablespoon lemon juice (or I use 8 lemon verbena leaves)
2 teaspoons dried tarragon (or I use 1 teaspoon fresh tarragon)
1 teaspoon ground mace
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper

Steps:

  • In a large Dutch oven, melt butter. Add leeks and garlic and saute until soft.
  • Batch by batch, add sorrel, allow to wilt. Continue adding sorrel, stirring well to combine with leeks & garlic.
  • Add remaining ingredients and cook for 1 hour at simmer.
  • Puree mixture with immersion stick and add more stock if too thick.
  • Serve with rye toast croutons.

Nutrition Facts : Calories 396.3, Fat 33, SaturatedFat 20, Cholesterol 86.1, Sodium 250.9, Carbohydrate 20.7, Fiber 2.2, Sugar 4.8, Protein 6.4

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