We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Potato-sorrel Soup

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Soups, Vegetables	6	Servings

INGREDIENTS

4	T	Butter
7	c	Water
3		Leeks, the white parts only
		chopped or cut
		into 1/4-inch rounds
6	c	Loosely packed sorrel leaves
		the stems removed and
		leaves roughly chopped
1/2	t	Salt, to taste
1 1/2	lb	Red potatoes, quartered
		lengthwise & thinly
		sliced
		Freshly ground pepper
		Creme fraiche
1	T	Chives
		thinly sliced or snipped

INSTRUCTIONS

This is a rather rustic soup. For a more refined version, pass it
through a food mill before serving.  MELT THE BUTTER IN A SOUP POT and
add 1/2 cup water. Add the leeks,  sorrel and salt, then cook gently,
covered, for 5 minutes over  medium-low heat. Add the potatoes and cook
another 10 minutes,  stirring occasionally, then pour in the rest of
the water and  gradually bring the soup to a boil. Lower the heat and
simmer until  the potatoes are tender, about 30 minutes. Once the
potatoes are  soft, help break them down by pressing them against the
side of the  pan, making the soup as rough or smooth as you like. Or,
if you  prefer, pass the soup through a food mill. Taste the soup for
salt  and add more, if necessary. Serve with freshly ground pepper, a
spoonful of creme fraiche swirled in and a delicate sprinkling of
chives over the top. If you've got garden chives and they're in  bloom,
separate the individual flowers at the base and sprinkle on a  few
along with the green stems.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Heal the Past… Live the Present… Dream the Future…”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 164 Calories From Fat: 87 Total Fat: 9.8g Cholesterol: 36.2mg Sodium: 383.5mg Potassium: 8.3mg Carbohydrates: 12.5g Fiber: 2.7g Sugar: <1g Protein: 6.8g