MOIRA HODGSON'S SORREL SOUP

Moira Hodgson's Sorrel Soup image

Provided by Moira Hodgson

Categories weekday, appetizer, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
2 shallots, minced
2 medium potatoes, peeled and diced
3 cups water
2 cups chicken stock
Coarse salt and freshly ground pepper to taste
1 1/2 pounds sorrel
1 cup buttermilk
1/2 cup heavy cream
Chopped sorrel leaves for garnishing

Steps:

In a large, heavy saucepan, melt the butter and soften the shallots. Add the potatoes, water and chicken stock and season to taste with salt and pepper. Bring to a boil and simmer gently until the potatoes are soft.
Meanwhile, wash the sorrel, discard the stems and chop the leaves coarsely. When the potatoes are cooked, add the sorrel to the saucepan and cook, stirring, until the sorrel has wilted. Bring to a boil, turn heat down and simmer gently for five minutes.
Remove the soup from the heat and puree it in batches in a food processor. Allow it to cool.
Stir in the buttermilk and chill the soup overnight in the refrigerator. When ready to serve the soup, swirl in the cream and correct the seasoning. Garnish with chopped sorrel leaves sprinkled on top.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 13 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 1092 milligrams, Sugar 7 grams, TransFat 0 grams