Chef Jamie Kennedy
Sorrel is a hardy spring herb. It has a unique sour taste that is refreshing in a soup.
Sorrel Soup
Ingredients
Soup:
- 3 Tbsp (45 mL) butter
- 1 Spanish onion, peeled and sliced
- 2 potatoes, peeled and sliced
- 12 fresh sorrel leaves
- 2 bay leaves
- 6 cracked black peppercorns
- 8 cups (2 L) chicken stock
- Salt to taste
Garnish:
- 3 Tbsp (45 mL) crème fraîche
- 2 sorrel leaves, cut into julienne
Directions
01
Melt the butter in a soup pot on medium heat. Add the onions and gently sauteu0301 or 5 minutes. Add the rest of the soup ingredients and simmer for 30 minutes or until the potatoes are tender. Puree in a food processor.
02
Warm six soup bowls. Pour soup into each bowl. Place a dollop of creu0300me fraiu0302che and a sprinkling of sorrel julienne on top of the creu0300me fraiu0302che in each bowl. Serve at once.
