Prep 20 mins
Cook 45 mins
Another cream of sorrel soup to add to the Zaar database. This is from 12 Months of Monastery Soups; a cookbook my mother in law gave me about two years ago for Chrismtas. Use the freshest, most tender sorrel you can find. If the sorrel is too old, it will make the soup bitter.
- 6 tablespoons good quality extra virgin olive oil
- 4 leeks, chopped (about 2 cups, white parts only)
- 1 large white onion, chopped
- 6 cups fresh sorrel, coarsely chopped
- 4 white potatoes, peeled and cubed small (about 4 cups)
- 6 cups fresh vegetable stock
- 2 cups fresh parsley, minced
- salt, to taste
- white pepper, to taste
- 1 pinch nutmeg, to taste
- 1 cup heavy cream
- lemon wedge (to garnish, my addition)
- NOTE: Do not cook the soup in a cast iron pot. A non-stick stock or enamel pot would be best.
- Heat up the olive oil and lightly saute the leeks and onion.
- Add the sorrel and potatoes, stirring the mixture and cook a few minutes.
- Add the stock , parsley, salt, white pepper, and nutmeg. Bring soup to medium-high heat and "almost" boil fore 15 minutes. Then cover the pot and simmer 20-25 minutes.
- Using an immersion blender blend the soup unti smooth.
- Add the heavy cream; stirring in well to incorporate. Cook only until the cream is heated through. DO NOT boil.
- Serve hot. Serve with lemon wedges if desired.