Sorrel, Pea, And Leek Soup
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 tbsps
Olive Oil1 small
Potato (boiling about 1/4 pound)1.5 cups
Chicken Broth1 cup
Sour CreamDirections:
1
In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened
2
Peel potato and cut into 1-inch cubes
3
Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender
4
Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender
5
In a blender puree potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl
6
Whisk in sour cream and remaining 1/2 cup water, adding additional to thin soup to desired consistency
7
Chill soup, covered, at least 2 hours, and up to 24
8
Just before serving, stir in lemon juice and salt and pepper to taste
9
Garnish soup with egg and sorrel