Joan's Sorrel Soup

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READY IN:
2hrs
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large Dutch oven, melt butter. Add leeks and garlic and saute until soft.
  2. Batch by batch, add sorrel, allow to wilt. Continue adding sorrel, stirring well to combine with leeks & garlic.
  3. Add remaining ingredients and cook for 1 hour at simmer.
  4. Puree mixture with immersion stick and add more stock if too thick.
  5. Serve with rye toast croutons.

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