Spring Pea And Sorrel Soup

The New Testament warns against gossiping. The Greek word translated “gossip” means whisper or whisperer. In other words, the focus is not on the falsehood of the word but on the fact that it needs to be surreptitious. It is not open and candid and forthright. It has darkness about it. It does not operate in the light of love. It is not aiming at healing. It strokes the ego’s desire to be seen as right without playing by the rules of love.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Vegetables		Cooking liv, Import	1	Servings

INGREDIENTS

2	T	Olive oil
3		Leeks, white and pale green
		parts washed drained and
		chopped
1		Boiling potato, peeled and
		coarsely chopped
2	c	Chicken stock
1	c	Water
3/4	c	Shelled fresh or thawed
		frozen petite peas
1/4	lb	Sorrel, stems discarded and
		leaves washed and cut
		into
		thin strips
1/3	c	Sour cream
1	t	Fresh lemon juice
		Salt and pepper, to taste
		Vegetable oil for frying
1		Leek, white and pale parts
		washed drained and
		julienned
1/2	c	Sour cream
2	T	Milk, 2 to 3

INSTRUCTIONS

In a large saucepan heat olive oil over moderate heat and cook leeks
until softened. Add potato, chicken stock, and water to the leeks and
simmer, covered, about 10 minutes, or until potato is tender. Stir in
peas and simmer, uncovered, for about 5 minutes or until peas are
tender.  In a blender puree the soup in batches with the sorrel until
very  smooth, transferring to a bowl. Whisk in the sour cream and
additional water, if necessary, to achieve desired consistency. Chill
soup, covered, for at least 2 to 3 hours and up to 24 hours.  Before
service, taste soup and adjust seasoning with lemon juice,  salt and
pepper.  In a skillet heat vegetable oil over moderately high heat and
fry  julienned leek in oil until golden brown. Transfer frizzled leeks
to  paper towels to drain.  In a small bowl whisk together sour cream
and milk and transfer to a  plastic squeeze bottle or a sealable
plastic bag.  To serve, ladle soup into serving bowl. Drizzle sour
cream mixture in  a decorative pattern from the plastic squeeze bottle
or from a corner  of the sealable plastic bag that has been snipped off
with scissors.  Garnish soup with frizzle leeks.  Yield: 5 cups  NOTES
: Cooking Live  Recipe by: Cooking Live Show #CL8837 Posted to
MC-Recipe Digest V1  #523 by Angele Freeman <jfreeman@netusa1.net> on
Mar 19, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1381 Calories From Fat: 676 Total Fat: 76.8g Cholesterol: 116.5mg Sodium: 2872.3mg Potassium: 3272.7mg Carbohydrates: 131.6g Fiber: 32.1g Sugar: 19.3g Protein: 50.7g