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Cream of Sorrel Soup


2 cups (500 ml) (packed) sorrel leaves*, stems removed
4 cups (1 L) chicken stock, fresh or canned
2 cups heavy cream, milk, or fat-free milk
Salt and freshly ground black pepper to taste

*Watercress, spinach, or escarole may be substituted

Bring the chicken stock to a boil in a 2 quart (2 L) stainless steel or enameled pot. Add the sorrel leaves and boil for 2 to 3 minutes, until the sorrel changes color. Remove from the heat and allow to cool a little. Puree the soup in an electric blender and pour through a fine sieve to remove any pieces of stem. Add the cream or milk, stirring to combine. Serve the soup hot or cold. Adjust the seasoning with salt and pepper after it reaches the temperature you are going to serve it.

Serves 4 to 6.




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