Recipe by The_Swedish_Chef
A delightfully different soup, from a friend of long-ago, Joan. She created beautiful pottery and beautiful food.
Top Review by French Tart
This is what I call an old-fashioned style soup - made with easily foraged herbs and fresh vegetables that are grown in most potagers or veggie gardens; a fabulous, simple soup and yet complex in taste and flavour with many layers. I had to cut this back to about half, as there are only the two of us at present, and I have too much soup in the freezer already! I used a scant amount of butter and made up the fats with a little olive oil. I used all of the suggested herbs and LOVED the addition of the mace, one of my favourite spices and MUCH underused in my opinion! We ate this for a hearty and yet light lunch with some very naughty garlic and parmesan bread%u2026%u2026%u2026%u2026.but the soup was SO packed full of good things, we thought we were allowed to stray a little! I have sorrel in my garden and picked it fresh to make this soup %u2013 I adore the slightly vinegary and astringent flavour that it imparts and the quantities in this soup was spot on too, too much and the flavour becomes acidic and bitter, but this was just right. This will be made again and again thanks Swedish Chef and will be copied into my battered recipe note book along with all my other family and favourite recipes, many thanks and thanks to Joan too. Made for the Herb of the Month in the French forum, and very much enjoyed. (Photos can be posted %u2013 but will be watermarked.) Karen/FT :D
- 1 cup unsalted butter
- 3 leeks, both green & white sliced thinly
- 5 large garlic cloves, crushed
- 12 cups fresh sorrel leaves (rinsed, trimmed, & tightly packed)
- 4 cups chicken stock
- 1 medium potato, peeled & cut into cubes
- 1 cup Italian parsley, loosely packed
- 1 tablespoon lemon juice (or I use 8 lemon verbena leaves)
- 2 teaspoons dried tarragon (or I use 1 teaspoon fresh tarragon)
- 1 teaspoon ground mace
- 1 teaspoon fresh ground black pepper
- 1⁄4 teaspoon cayenne pepper
Directions See How It's Made
- In a large Dutch oven, melt butter. Add leeks and garlic and saute until soft.
- Batch by batch, add sorrel, allow to wilt. Continue adding sorrel, stirring well to combine with leeks & garlic.
- Add remaining ingredients and cook for 1 hour at simmer.
- Puree mixture with immersion stick and add more stock if too thick.
- Serve with rye toast croutons.