Potage a L' Oseille (Creamy Sorrel Soup)
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 6 tablespoons good quality extra virgin olive oil
- 4 leeks, chopped (about 2 cups, white parts only)
- 1 large white onion, chopped
- 6 cups fresh sorrel, coarsely chopped
- 4 white potatoes, peeled and cubed small (about 4 cups)
- 6 cups fresh vegetable stock
- 2 cups fresh parsley, minced
- salt, to taste
- white pepper, to taste
- 1 pinch nutmeg, to taste
- 1 cup heavy cream
- lemon wedge (to garnish, my addition)
directions
- NOTE: Do not cook the soup in a cast iron pot. A non-stick stock or enamel pot would be best.
- Heat up the olive oil and lightly saute the leeks and onion.
- Add the sorrel and potatoes, stirring the mixture and cook a few minutes.
- Add the stock , parsley, salt, white pepper, and nutmeg. Bring soup to medium-high heat and "almost" boil fore 15 minutes. Then cover the pot and simmer 20-25 minutes.
- Using an immersion blender blend the soup unti smooth.
- Add the heavy cream; stirring in well to incorporate. Cook only until the cream is heated through. DO NOT boil.
- Serve hot. Serve with lemon wedges if desired.
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RECIPE SUBMITTED BY
COOKGIRl
United States