Moira Hodgson's Sorrel Soup
- 2 tablespoons unsalted butter
- 2 shallots, minced
- 2 medium potatoes, peeled and diced
- 3 cups water
- 2 cups chicken stock
- Coarse salt and freshly ground pepper to taste
- 1 1/2 pounds sorrel
- 1 cup buttermilk
- 1/2 cup heavy cream
- Chopped sorrel leaves for garnishing
- In a large, heavy saucepan, melt the butter and soften the shallots.
- Add the potatoes, water and chicken stock and season to taste with salt and pepper.
- Bring to a boil and simmer gently until the potatoes are soft.
- Meanwhile, wash the sorrel, discard the stems and chop the leaves coarsely.
- When the potatoes are cooked, add the sorrel to the saucepan and cook, stirring, until the sorrel has wilted.
- Bring to a boil, turn heat down and simmer gently for five minutes.
- Remove the soup from the heat and puree it in batches in a food processor.
- Allow it to cool.
- Stir in the buttermilk and chill the soup overnight in the refrigerator.
- When ready to serve the soup, swirl in the cream and correct the seasoning.
- Garnish with chopped sorrel leaves sprinkled on top.
unsalted butter, shallots, potatoes, water, chicken stock, salt, sorrel, buttermilk, heavy cream, sorrel leaves
Taken from cooking.nytimes.com/recipes/8180 (may not work)