Sorrel Soup<\/p>\n
<\/p>\n
1-2 T. butter<\/p>\n
1 large onion, diced (or 1 leek, white part only, chopped)<\/p>\n
2 medium potatoes, peeled and diced<\/p>\n
2 C. water<\/p>\n
1 large bunch chard, stemmed and chopped<\/p>\n
2 bunches sorrel, stemmed and chopped (about 2 dozen leaves)<\/p>\n
1-2 C. milk<\/p>\n
Salt and pepper to taste<\/p>\n
Pinch of nutmeg, optional<\/p>\n
Dollop of cr\u00c3\u00a8me fra\u00c3\u00aeche or sour cream, optional<\/p>\n
<\/p>\n
Heat the butter in a soup pot. Add onion and potato, and saut\u00c3\u00a9 over medium-high heat until lightly browned, about 5-8 minutes. Add water, chard and sorrel and several pinches of salt to the pot. After the greens have wilted, simmer for about 10 minutes. After simmering, puree soup with an immersion blender or in a regular blender or food processor. Return pot with pureed soup to stove and over medium heat, stir in one C. of milk. Add more milk or water until the soup reaches a desired consistency (it is usually served rather thin). Season to taste with more salt, pepper and a pinch of nutmeg, if you desire. Serve with a dollop of cr\u00c3\u00a8me fra\u00c3\u00aeche or sour cream, if you wish.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sorrel Soup 1-2 T. butter 1 large onion, diced (or 1 leek, white part only, chopped) 2 medium potatoes, peeled and diced 2 C. water 1 large bunch chard, stemmed and chopped 2 bunches sorrel, stemmed and chopped (about 2 dozen leaves) 1-2 C. milk Salt and pepper to taste Pinch of nutmeg, optional Dollop of cr\u00c3\u00a8me fra\u00c3\u00aeche or sour cream, optional Heat the butter in a soup pot. Add onion and potato, and saut\u00c3\u00a9 over medium-high heat…<\/p>\n