Sorrel Soup Recipe
Ingredients
3 tablespoons butter
2 cups shredded sorrel
1 cup chopped onions
1 pound potatoes, peeled and diced
4 cups chicken broth
1/2 pint whipping cream
1 teaspoon salt
Pinch of black pepper
Directions
Melt the butter in a skillet and add the sorrel, onions and potatoes.
Cook, stirring, for ten minutes.
Pour in the broth.
Bring to boil over high heat.
Reduce heat, cover, and simmer until vegetables are tender.
Drain the liquid and reserve.
Puree the vegetables in a blender container or in the work bowl of a food processor fitted with the steel blade.
Add the reserved liquid.
Add enough water to make a soup consistency to your liking.
Stir in the cream.
Add the salt and pepper to taste.
Transfer to a bowl.
Cover and chill until ready to serve.
Cook, stirring, for ten minutes.
Pour in the broth.
Bring to boil over high heat.
Reduce heat, cover, and simmer until vegetables are tender.
Drain the liquid and reserve.
Puree the vegetables in a blender container or in the work bowl of a food processor fitted with the steel blade.
Add the reserved liquid.
Add enough water to make a soup consistency to your liking.
Stir in the cream.
Add the salt and pepper to taste.
Transfer to a bowl.
Cover and chill until ready to serve.
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