Serenbe Style and Soul

with Marie Nygren



October 2013



Sorrel Soup

Written by , Posted in Recipes

  • 3 tablespoons unsalted butter
  • 1 pound onions, coarsely chopped
  • 1 small garlic clove, minced
  • 6 cups chicken stock
  • ½ pound potatoes, peeled and coarsely chopped
  • ¾ pound sorrel, trimmed and torn in large pieces
  • salt and freshly ground pepper, to taste
  • sour cream

Heat butter in a deep pot and sauté onions until wilted and turning golden, about 5 minutes.  Add garlic and cook for another minute.  Add stock and heat, then add potatoes. Simmer until potatoes are done, about 10 minutes.  Stir in sorrel and heat thoroughly.
Transfer to a food processor and puree.  Return to the pot and heat for another few minutes, correcting seasoning with salt and pepper if necessary.

Serve with a dollop of sour cream on top of each serving.  This recipe doubles and even triples quite nicely and easily.

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