 | | Directions |
- Peel or scrub the potatoes; chop the potatoes and onion. Heat olive oil in a large pan. Cook potato and onion, lightly salted, in the oil, stirring occasionally for about 5 minutes.
- Meanwhile, rinse the sorrel and strip out the center stems which may be tough and fibrous. Reserve a small leaf or two for garnish, if you wish. Add stock and sorrel to the pot. Cover and cook until sorrel, potato and onion are soft - about 10 minutes.
- Remove from heat and add cream. Purée, preferably with a handheld blender. If using regular blender or food processer, work in small batches to prevent splattering of hot liquid.
- Serve hot, or chill and serve cold. Garnish, if you wish, with slivers of reserved sorrel leaf, edible flowers or a few snipped chives.
- Tip: Sorrel can be hard to find in the store, but is very easy to grow. If you are fortunate enough to have garden space, stick a plant or two of this hardy perennial in a corner. It is as good raw as cooked.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 1 onion |
| - | | 2 medium potatoes (or 1 large) |
| - | | 2 tablespoons olive oil |
| - | | 1 pound sorrel (substitute half spinach) |
| - | | 3 cups chicken broth |
| - | | 1/2 cup cream |
| - | | salt and pepper |
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