Popular in French cuisine, sorrel is an herb with long stems and soft green leaves that resembles spinach, but has a natural lemony taste. It can be used in many ways, but one of the most common is in soups and in tasty sauces. This French Sorrel Soup is my take on the classic, slightly creamy soup.
A rustic soup of sauteed sliced leeks, garlic and cubes of hearty Russet potato cooked in a touch of white wine and chicken stock until tender. Enriched with a touch of heavy cream and studded with the wilted sorrel greens, each bite of this soup is healthy and hearty. If you so choose, you can puree the soup to a smooth texture, but I like the rusticity of the tender cubes of potatoes, the tender leeks and the lemony wilted greens. A lovely warm weather soup to highlight this tasty herb—and take it from us, sorrel is an easy green to grow in your garden as well.
(To view this recipe, click on the blue title of the blog post above*)
French Sorrel Soup
Ingredients:
- 1 Tablespoon unsalted butter
- 1 teaspoon olive oil
- 2 leeks, white part only, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 Russet potato, scrubbed, diced
- Salt and pepper
- ¼ cup dry white wine
- 3 cups unsalted chicken stock
- 2 cups fresh sorrel leaves, rinsed and dried
- ½ cup heavy cream or half and half
Directions:
- In a large saucepan or Dutch oven, melt and butter along with the oil over medium heat. Add in the sliced leeks, garlic and potato; season with 1 teaspoon of salt and a big grinding of black pepper. Saute for 5-7 minutes, or until the leeks are tender.
- Add in the white wine and cook until the wine is reduced by half, about 5 more minutes. Add in the stock and sorrel leaves; cook the soup, stirring often, for about 15 minutes, or until the sorrel is wilted and the potatoes tender. Adjust seasonings as necessary.
- Turn the heat to low, add in the cream. Stir the soup and cook until the soup is heated through. Serve warm.
Tagged: chervil, chicken stock, French, French sorrel soup, garlic, heavy cream, herb, leeks, potatoes, sorrel, sorrel soup, soup, springtime soup, white wine
Leave a Reply