| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Bunch sorrel |
| 3 1/2 |
qt |
Mixed spring greens |
| 2 |
tb |
Butter |
| 2 |
|
Leeks thinly sliced |
| 2 |
tb |
White rice |
| 1/2 |
c |
Heavy cream |
| 1/2 |
c |
Small chervil sprigs |
| 1 1/2 |
tb |
Minced chives |
INSTRUCTIONS
Shred sorrellll. Cut greens into ribbons and chop coarsley Melt butter in
soup pot and add leeks and cook over low heat until translucent. Add sorrel
and roughly 2/3 of the greens, rice and 6 cups water. Bring to boil, lower
to simmer, and cook until greens are tender partially covered. Whip cream
until slightly thickened and set aside. Puree cooked greens adn return to
pan. Add remaining greens and cook over medium heat about 3 minutes. Add
salt and divide among bowls. Top with cream swirled into each bowl.
Sprinkle with chervil and chives House and Garden April 1992
Posted to TNT - Prodigy's Recipe Exchange Newsletter by eboyd@shentel.net
on Feb 25, 1997.
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