Spring Pea And Sorrel Soup
| 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)
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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