Potato-Sorrel Soup
4 tb Butter 7 c Water 3 md Leeks; the white parts only - chopped or cut - into 1/4-inch rounds 6 c Loosely packed sorrel leaves -the stems removed and - leaves roughly chopped 1/2 ...
Ingredients
- 4tbsp butter
- 7cup water
- 3medium leeks; the white parts only
- 11/2 lb red potatoes; quartered
Directions
- 1
4 tb Butter 7 c Water 3 md Leeks
- 2
the white parts only - chopped or cut - into 1/4-inch rounds 6 c Loosely packed sorrel leaves -the stems removed and - leaves roughly choppe
- 3
quartered - lengthwise & thinly sliced Freshly ground pepper Creme fraiche 1 tb Chives - thinly sliced or snipped This is a rather rustic so
- 4
For a more refined version, pass it through a food mill before serving
- 5
MELT THE BUTTER IN A SOUP POT and add 1/2 cup water
- 6
Add the leeks, sorrel and salt, then cook gently, covered, for 5 minutes over medium-low heat
- 7
Add the potatoes and cook another 10 minutes, stirring occasionally, then pour in the rest of the water and gradually bring the soup to a bo
- 8
Lower the heat and simmer until the potatoes are tender, about 30 minutes