Sorrel Soup

Our neighbor, M., gave us Sorrel for our garden three years ago and it is incredibly hardy, already blooming and ready to be picked. It grows all summer long so there will be more during the season but I am ready to start cooking. M. makes this great sorrel soup recipe and I decided to post it.

Sorrel Soup

1&1/2 cups chopped leeks ( white sections only)

1&1/2 cups russet potatoes ( peeled and cubed)

1 pound sorrel

3 cups chicken stock

2 cups heavy cream

1/2 stick butter

1. Add butter to dutch oven and add leeks and saute over low heat for 7 minutes.

2. Clean the sorrel and eliminate the larger ribbed areas of leaves and stems. Cut into 1" pieces.

3. After the leeks are soft, add sorrel and cook down on low heat for 7 minutes.

4. Add potatoes and chicken stock and bring to a boil and then simmer for 20 minutes or when potatoes are done.

5. Cool and puree in a food processor.

6. Put all contents from food processor into a bowl and then add cream to taste. Varies from 1/2 cup to 2 cups based on taste.

7. Add salt and pepper to taste.

It can be served cold but you might want to re-puree before serving.