Cream of Sorrel Soup

Name: Cream of Sorrel Soup
Yield: 4 servings
Ingredients: 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; Salt; Pepper

Dinner
Lunch
Soups & Creams

This is the Cream of Sorrel Soup recipe.

Prep: 10 min
Cooking: 30 min

Yields 4 servings

Ingredients

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
Salt
Pepper

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Preparation

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