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
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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