| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
May 1992 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Finely chopped white and pale green part; washed well |
|
|
; of leek |
| 1/2 |
c |
Finely chopped onion |
| 2 |
tb |
Unsalted butter |
| 1 |
lb |
Boiling potatoes |
| 4 |
c |
Chicken broth |
| 2 |
c |
Water |
| 1/2 |
lb |
Fresh sorrel; (available |
|
|
; seasonally at |
|
|
; specialty produce |
|
|
; marketsand some |
|
|
; supermarkets), |
|
|
; stems discarded and |
|
|
; the leaves rinsed, |
|
|
; spundry, and |
|
|
; shredded coarse |
|
|
; (about 8 cups) |
| 1/2 |
c |
Heavy cream |
| 1/4 |
c |
Snipped fresh chives; or to taste, plus, |
|
|
; if desired, |
|
|
; additional |
|
|
; forgarnish |
INSTRUCTIONS
In a large saucepan cook the leek and the onion with salt and pepper to
taste in the butter over moderately low heat, stirring, until the
vegetables are softened, add the potatoes, peeled and cut into 1-inch
pieces, the broth, and the water, and simmer the mixture, covered, for 10
to 15 minutes, or until the potatoes are very tender. Stir in the sorrel
and simmer the mixture for 1 minute. Puree the mixture in a blender in
batches, transferring it as it is pureed to a bowl, and let it cool. Stir
in the cream, the chives, and salt and pepper to taste, chill the soup,
covered, for at least 4 hours or overnight, and serve it sprinkled with the
additional chives.
Makes about 8 cups, serving 6 to 8.
Gourmet May 1992
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