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Appetizers, Soups

Sorrel soup

Sorrel soup
Bryan Chan / Los Angeles Times

Look for sorrel in a supermarket and if you're lucky, you might find tiny bunches hidden beneath the basil. And you'll pay dearly for them. But head for the farmers market, and big bunches are yours for a song. When ... Read more

Total time: 55 minutes | Serves 6
  • 1 pound sorrel leaves
  • 2 tablespoons butter
  • 3/4 cup chopped leeks (1 or 2 leeks)
  • 1 clove garlic, minced
  • 4 to 4 1/2 cups low-sodium chicken broth
  • 1/2 cup whipping cream (optional)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Chopped chervil or chopped chives

Step 1Wash the sorrel, discarding bruised or blemished leaves. Trim tough stems. Dry with paper towels or a salad spinner.

Step 2Stack the leaves and roll them lengthwise, then slice them crosswise into half-inch-thick strips.

Step 3Heat the butter in a large saucepot. Add the leeks and cook until tender, about 3 minutes. Add the garlic and saute 1 minute.

Step 4Add the sorrel and saute about 1 minute, until the sorrel wilts and turns olive green. Reduce the heat to medium low and cook 2 minutes.

Step 5Add the chicken broth (4 cups if using the whipping cream, 4 1/2 cups if omitting the cream) and bring the mixture to a boil. Reduce the heat and simmer 30 minutes.

Step 6Remove from heat. Stir in the whipping cream, if using. Season with sugar, salt and pepper.

Step 7Puree the soup in a blender, in batches if necessary, until smooth and velvety. To serve, ladle into bowls and sprinkle with chopped chervil or chives.

Note: If you'd like to make a non-dairy version, omit the cream and use all 4 1/2 cups chicken stock. The soup will still be velvety. Alternately, this soup is delicious with a dollop of sour cream.

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