Sorrel, which has a tendency to turn grey when cooked, is a brilliant, healthy-looking green in this soup.
120 g. fresh sorrel leaves, stemmed, washed and dried
3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
1 onion, peeled and sliced into thin rounds
200 g. potatoes, diced and optionally peeled
3 stalks celery, cut into small dice
1 large or 2 small carrots, finely diced
1 litre chicken stock
1 cup heavy cream
salt and freshly ground black pepper, to taste
YIELD: about 8 servings
COURSE: Soups and Stews
- Using a food processor, puree the sorel, pulsing on and off for about 45 seconds. Add the butter and puree. Transfer to a bowl, cover and set aside. Do not refrigerate or the mixture is likely to be too cold to add to the soup at the end.
- In a large saucepan, heat the oil. Add the onion, celery, and carrot and cook over medium-low heat until soft, 4 to 5 minutes. Add the potatoes and continue cooking until golden, 10 to 15 minutes.
- Add the stock, bring to a boil and simmer for about 20 minutes or until the potatoes are fully cooked. Stir in the cream. Using an immersion blender, puree and soup directly in the pot. The potatoes will give thickness and body to the soup without detracting from the sorrel.
- Taste for seasoning. Just before serving, whisk the sorrel butter into the hot soup, taking care to mix thoroughly and quickly.