Get it all on this Recipe...
Difficulty Level
Easy
Ingredients
½ lb. fresh French sorrel (washed, drained, and minced)
1 large onion (minced)
4 tablespoons butter
4 cups chicken stock
3 boiled potatoes
½ teaspoon dry rosemary
½ pint cream
2 tablespoons fresh chervil (minced)
Preparation Instructions
Heat the butter in a skillet over medium high heat. Add the onion and sauté until tender. Add the sorrel and chicken stock. Simmer for 15 minutes.
Add the potatoes and rosemary. Cook for 30 minutes. Using an immersion blender, traditional blender, or food processor, puree the onion mixture. Mix in the cream.
Serve hot or cold and sprinkled with chervil.
Sorrel Soup
Adapted from Cooking with an Accent by Isabella Gaylord
A traditional herb soup with a blend of potatoes, onion, rosemary, chervil, and sorrel, this makes an excellent first course.
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