Recipe: Potato, Leek, and Sorrel Soup

Potato, Leek, and Sorrel Soup

1 tbs butter

2 bunches leeks, rinsed well and white part cut into coin shaped pieces.

4 garlic cloves, minced

2 sprigs thyme

2 bay leaves

4 medium potatoes cut into chunks

1½ quarts chicken stock

2 bunches sorrel leaves

1 cup spinach, chopped

Salt and pepper to taste

Cream to finish (optional)

Melt the butter in a medium soup pot over a medium heat. Sauté the leeks, garlic, and herbs until translucent. Add the potatoes and cook for a few minutes. Pour in the chicken stock and reduce the heat to a simmer for around half an hour, until potatoes are tender. Add the sorrel and spinach and puree in a blender until smooth. Season with salt and pepper to taste. You may add a dollop of cream to finish, if desired.

Posted in Recipes, The Herb Blurb.

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