Leek & Sorrel Soup | Sequatchie Cove Farm

Ingredients:

white and pale green parts of 3 leeks, chopped and washed well

1 1/2 tablespoons olive oil

1 small boiling potato

1 1/2 cups chicken broth

1 1/2 cups cold water

1/2 cup thawed frozen peas

1/4 lb sorrel, washed, stems discarded, and cut crosswise into thin strips (can substitute arugula)

1/3 cup sour cream

fresh lemon juice to taste

Garnish: crispy bacon and thin strips of sorrel or arugula

Preparation:

In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened. Peel potato and cut into 1-inch cubes. Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.

In a blender puree potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl. Whisk in sour cream and remaining 1/2 cup water, adding additional to thin soup to desired consistency. Chill soup, covered, at least 2 hours, and up to 24.

Serve with crispy BLT’s made with fresh arugula and toasted Niedlov’s Chattanooga Sourdough Bread

Filed under: Seasonal Food Recipes on April 13th, 2009 |