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
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