SORREL, PEA, AND LEEK SOUP
Categories Soup/Stew Leafy Green Herb Onion Freeze/Chill Low Fat Low Cal Chill Gourmet
Yield Makes about 4 1/2 cups
Number Of Ingredients 11
Steps:
- 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 purée 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.
POTATO, LEEK, AND PEA SOUP
Once you make this, it becomes a family staple. Top with croutons and chopped green onion.
Provided by Diane
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
- Stir potatoes and chicken broth into the leeks and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until potatoes are tender, about 12 minutes.
- Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
- Pour the soup into a blender, filling the pitcher no more than half full.
- Hold down the lid of the blender with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
- Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 67.4 g, Cholesterol 16.1 mg, Fat 4.3 g, Fiber 9.2 g, Protein 13.2 g, SaturatedFat 2.2 g, Sodium 1095 mg, Sugar 11.8 g
CRAIG CLAIBORNE'S SORREL SOUP
Provided by Craig Claiborne
Categories soups and stews, appetizer
Time 30m
Yield About five cups
Number Of Ingredients 8
Steps:
- Pick over the sorrel. Remove and discard any tough stems and blemished leaves. Rinse and pat dry. Pack the leaves closely and cut them crosswise into thin strips. Set aside.
- Heat the butter in a saucepan and add the leeks. Cook, stirring, until wilted. Do not brown.
- Add the potatoes to the saucepan and pour in the broth. Bring to the boil and simmer 10 to 15 minutes or until the potatoes are tender.
- Strain the broth. Transfer the solids to the container of a food processor. Add about one cup of the cooking liquid and blend thoroughly. Pour the mixture into a mixing bowl and add the remaining liquid. Chill thoroughly.
- Add the sorrel to the chilled soup. Add salt and pepper to taste. Stir in the cream and refrigerate until ready to use.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 694 milligrams, Sugar 3 grams, TransFat 0 grams
CHILLED SORREL-AND-PEA SOUP
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 4h45m
Yield Four to six first-course servings
Number Of Ingredients 11
Steps:
- Combine 3 cups of water and the rice in a pot; simmer, covered, until very soft, about 20 minutes. Meanwhile, heat the oil in a saucepan over low heat, add the onion and cook until slightly soft. Add the peas and toss for 1 minute. Add the rice with its cooking liquid, the sugar and salt.
- Simmer, covered, until tender, about 8 to 10 minutes. Pass the soup through the medium disk of a food mill.
- Slice the sorrel into slivers. Reserve a handful for garnish and place the rest in a nonaluminum pot with the remaining 1/2 cup water. Stir over moderate heat until "melted."
- Add the sorrel to the puree and press the mixture through a fine sieve. Add 1/2 cup buttermilk and 1/4 cup cream. Adjust seasoning with salt and white pepper.
- Refrigerate at least 4 hours. To serve, add buttermilk and cream to taste and check seasoning. Ladle the soup into bowls, garnish with the remaining sorrel and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 586 milligrams, Sugar 7 grams, TransFat 0 grams
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