Joan's Sorrel Soup
- Reviews 1
Ready In: 2 hrs
Yields: 6 cups
Ingredients
- 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
- 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.
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