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Add a photoServings: 6
Ingredients
- 4 Tbsp. Butter
- 7 c. Water
- 3 med Leeks, the white parts only minced or possibly cut into 1/4-inch rounds
- 6 c. Loosely packed sorrel leaves the stems removed and leaves roughly minced
- 1/2 tsp Salt (to taste)
- 1Â 1/2 lb Red potatoes, quartered lengthwise & thinly sliced
- Â Â Freshly grnd pepper
- Â Â Creme fraiche
- 1 Tbsp. Chives thinly sliced or possibly snipped
Directions
- This is a rather rustic soup. For a more refined version, pass it through a food mill before serving.
- Heat THE BUTTER IN A SOUP POT and add in 1/2 c. water. Add in the leeks, sorrel and salt, then cook gently, covered, for 5 min over medium-low heat.
- Add in the potatoes and cook another 10 min, stirring occasionally, then pour in the rest of the water and gradually bring the soup to a boil. Lower the heat and simmer till the potatoes are tender, about 30 min. Once the potatoes are soft, help break them down by pressing them against the side of the pan, making the soup as rough or possibly smooth as you like. Or possibly, if you prefer, pass the soup through a food mill. Taste the soup for salt and add in more, if necessary. Serve with freshly grnd pepper, a spoonful of creme fraiche swirled in and a delicate sprinkling of chives over the top. If you've got garden chives and they're in bloom, separate the individual flowers at the base and sprinkle on a few along with the green stems.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 6 servings | |
| Calories 148 | |
| Calories from Fat 69 | 47% |
| Total Fat 7.84g | 10% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 266mg | 11% |
| Potassium 523mg | 15% |
| Total Carbs 18.28g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.21g | 1% |
| Protein 2.26g | 4% |
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