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Sorrel Soup

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    Sorrel Soup

    Sorrel is a hardy spring herb. It has a unique sour taste that is refreshing in a soup.

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    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

    Melt the butter in a soup pot on medium heat. Add the onions and gently sauté 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.

    Warm six soup bowls. Pour soup into each bowl. Place a dollop of crème fraîche and a sprinkling of sorrel julienne on top of the crème fraîche in each bowl. Serve at once.

    Serves 6.

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    Sorrel Soup

    Directions

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