Joan's Sorrel Soup

READY IN: 2hrs
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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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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