An elegant cream of spinach
soup with sorrel. Sorrel has a flavor that is similar to kiwifruit
or sour wild strawberries.
Cream
of Spinach and Sorrel Soup
- 1 tablespoon butter
1 medium onion, chopped
4 cups fresh spinach, rinsed and stemmed
1 1/2 cups fresh sorrel
1 1/2 tablespoons minced garlic
1 teaspoon salt
4 1/2 cups chicken stock
1 cup whipping cream
- Melt butter in a stockpot
over low heat. Add onion and cook slowly, stirring, for about
7 minutes. Add spinach, sorrel, garlic and salt. Cover and continue
cooking until leaves are wilted, 15 to 20 minutes. Add stock;
raise heat, cover, and bring to a boil. Reduce heat and simmer
for 15 minutes.
- With a slotted spoon,
transfer spinach and sorrel to a blender or food processor and
purée until very smooth; return to pot. Stir in cream
and heat through.
- Serve hot or cold.
Makes 6 servings.
Note: Sorrel looks a lot
like spinach with a slightly acidic flavor that works well in
soups. Fresh sorrel has limited availability year-round, with
a peak season in the spring. Look for bright green, crisp leaves.
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