This is the Cream of Sorrel Soup recipe.
- Prep: 10 min
- Cooking: 30 min
- 10 oz (300 g) potatoes
- 7 oz (200 g) leeks
- 6 oz (180 g) sorrel leaves
- 3 tbsp (45 mL) vegetable oil
- 3 cups (750 mL) Milk
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Peel potatoes and cut into pieces. Wash leeks and cut into pieces.
In a saucepan, sauté leeks in oil. Add potatoes and sorrel leaves. Pour in milk and cook for 30 minutes. Season with salt and pepper. Puree in blender. Check seasoning. Before serving, garnish with julienned sorrel leaves.
Jean Soulard, Executive Chef, Le Château Frontenac