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Cream of Sorrel soup
- Course Soups & Creams
- Prep. Time 10 mins
- Cooking Time 30 mins
- Yields 4 servings
Preparation
What You Need
10 oz
(300 g)
potatoes
7 oz
(200 g)
leeks
6 oz
(180 g)
sorrel leaves
3 tbsp
(50 ml)
vegetable oil
3 cups
(750 ml)
milk
Salt
Pepper
Instructions
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
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