| ||3 || Tbsp. butter |
| ||5 || cups chopped scallions or leeks |
| ||1 || qt. chicken stock |
| ||1 || medium-large russet potato, peeled and diced |
| ||2 || qt. sorrel leaves |
| ||1 || cup cream |
| ||~ || Salt to taste |
- Melt the butter in a nonreactive pot, and gently cook the scallions or leeks in the butter until they are tender.
- Add the stock. When it has nearly begun to boil, add the potato. Cover the pot, and cook the mixture until the potato pieces are tender.
- Stir in the sorrel leaves. As soon as they are wilted, whirl the mixture until smooth in a blender. Check for any strings (from the sorrel stems); if you find them, you should strain the soup.
- Stir in the cream and some salt. If needed, reheat the soup before serving.
A good weed