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Sorrel Soup with Leek, Potatoes, and Almond Cream

Serves 6


    Sorrel Soup with Leek, Potatoes, and Almond Cream

    Lemony sorrel and white wine add a delicious tang to this up-styled leek and potato soup. If you can’t find sorrel, use spinach, nettle, or Swiss chard with a teaspoon of fresh lemon juice. The almond cream is optional, but it makes for a pretty presentation. Skip it if you have an allergy or low-powered blender.


    Keep the wine dry

    Choose a dry wine so there’s no obvious taste of residual sugar in the soup. If you prefer not to use wine, use 5 cups (1.25 L) vegetable broth instead of four.


    Sorrel Soup with Leek, Potatoes, and Almond Cream


      Almond cream (optional)
      • 2 Tbsp (30 mL) natural almonds
      • 3 Tbsp (45 mL) water
      Sorrel soup
      • 1 tsp (5 mL) extra-virgin olive oil
      • 1 leek, white and light green parts only, finely chopped
      • 1 cup (250 mL) dry white wine (optional)
      • 4 to 5 cups (1 L to 1.25 L) low-sodium vegetable broth
      • 1 bay leaf
      • 2 cups (500 mL) potato, peeled and cut into 1/2 in (1.25 cm) cubes
      • 1/2 cup (125 mL) fresh parsley, separated into stems and leaves
      • 1 cup (250 mL) French sorrel
      • Salt and pepper, to taste


      Per serving:

      • calories112
      • protein2 g
      • total fat2 g
        • sat. fat0 g
      • total carbohydrates15 g
        • sugars3 g
        • fibre3 g
      • sodium105 mg



      In small bowl, soak almonds in 1 cup (250 mL) water for at least 30 minutes or up to 8 hours. Drain almonds and remove skins. In blender, purée with 3 Tbsp (45 mL) water until smooth. Reserve purée, and rinse blender.


      In large pot, add olive oil and sauté leek for 5 minutes, stirring frequently. Add white wine (if using) followed by broth, bay leaf, potatoes, parsley stems, and sorrel. Cover, bring to a boil, reduce heat, and simmer for 15 minutes. Remove bay leaf. Transfer to blender (or use immersion blender) and blend until smooth. Taste and add salt and pepper if desired.


      To serve, divide soup among bowls and swirl 2 tsp (10 mL) almond cream into each serving. Garnish with remaining parsley leaves.



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