| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Cklive07 |
1 |
servings |
INGREDIENTS
| 3 |
|
Leeks; white and pale green parts, washed well, |
|
|
Drained; chopped |
| 1 1/2 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
sm |
Boiling potato -; (abt 1/4 lb) |
| 1 1/2 |
c |
Chicken broth |
| 1 1/2 |
c |
Cold water; plus additional |
|
|
For thinning soup |
| 1/2 |
c |
Shelled fresh or thawed frozen peas |
| 1/4 |
lb |
Sorrel; stems discarded, |
|
|
Leaves washed; spun dry, and cut |
|
|
Crosswise into thin strips ; (abt 3 cups |
|
|
Loosely packed) |
| 1/3 |
c |
Sour cream |
| 1 |
ts |
Fresh lemon juice; or to taste |
|
|
=== GARNISH === |
|
|
Chopped hard-boiled egg |
|
|
Sorrel in thin strips |
INSTRUCTIONS
In a large saucepan cook leeks in oil with salt and pepper to taste over
moderately-low heat, stirring, until softened. Peel potato and cut into
1-inch cubes. Add potato, broth, and 1 cup water to leeks and simmer,
covered, about 10 minutes, or until potato is tender. Stir in peas and
simmer, uncovered, about 5 minutes, or until peas are tender. In a blender
puree potato mixture with sorrel in 2 batches until very smooth,
transferring to a bowl. Whisk in sour cream and remaining 1/2 cup water,
adding additional to thin soup to desired consistency. Chill soup, covered,
at least 2 hours, and up to 24. Just before serving, stir in lemon juice
and salt and pepper to taste. Garnish soup with egg and sorrel. This recipe
yields 4 1/2 cups.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-E176 broadcast 05-17-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-20-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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