| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 3 |
md |
Leeks, white and pale green parts washed, drained and chopped |
| 1 |
sm |
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 |
ts |
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 |
tb |
Milk, (2 to 3) |
INSTRUCTIONS
GARNISH
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
A Message from our Provider:
“If you’re too open minded, your brains will fall out”