Moira Hodgson's Sorrel Soup

Ingredients

• 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 ½ pounds sorrel
• 1 cup buttermilk
• ½ cup heavy cream
• Chopped sorrel leaves for garnishing

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    267 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 8 grams protein; 41 milligrams cholesterol; 297 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. 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.
2. 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.
3. Remove the soup from the heat and puree it in batches in a food processor. Allow it to cool.
4. 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.

1 hour