Seasonal Recipes

Sorrel, Pea and Leek soup

3 Leeks (about 3/4 pound)1 1/2 tablespoons olive oil
1 small boiling potato (about 1/4 pound)
3 cups chicken or vegetable broth
1/2 cups peas
1/4 pound sorrel stems discarded, cut crosswise into thin strips
1/3 cup sour cream


I found this recipe at epicurious.com. I was not sure I was going to like it, but since I had all the ingredients growing in my garden I gave it a try. It was a hot day so I served it chilled with sour dough bread and a salad. It was a great meal.

Rinse and slice leeks. In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened. Peel potato and cut into 1-inch cubes. Add potato, and broth to leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.

In a blender purée potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl. Whisk in sour cream adding additional water to thin soup to desired consistency. Serve hot or chilled



Posted on May 27, 2008

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