Title: Sorrel, Pea, And Leek Soup
Categories: Cklive07
Yield: 1 servings

3 Leeks; white and pale green
-parts, washed well,
Drained; chopped
1 1/2 tb Olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste
1 sm Boiling potato -; (abt 1/4
-lb)
1 1/2 c Chicken broth
1 1/2 c Cold water; plus additional
For thinning soup
1/2 c Shelled fresh or thawed
-frozen peas
1/4 lb Sorrel; stems discarded,
Leaves washed; spun dry, and
-cut
Crosswise into thin strips
--; (abt 3 cups
Loosely packed)
1/3 c Sour cream
1 ts Fresh lemon juice; or to
-taste
=== GARNISH ===
Chopped hard-boiled egg
Sorrel in thin strips

In a large saucepan cook leeks in oil with salt and pepper to taste over
moderately-low heat, stirring, until softened. Peel potato and cut into
1-inch cubes. Add potato, broth, and 1 cup water to leeks and simmer,
covered, about 10 minutes, or until potato is tender. Stir in peas and
simmer, uncovered, about 5 minutes, or until peas are tender. In a blender
puree potato mixture with sorrel in 2 batches until very smooth,
transferring to a bowl. Whisk in sour cream and remaining 1/2 cup water,
adding additional to thin soup to desired consistency. Chill soup, covered,
at least 2 hours, and up to 24. Just before serving, stir in lemon juice
and salt and pepper to taste. Garnish soup with egg and sorrel. This recipe
yields 4 1/2 cups.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-E176 broadcast 05-17-1998)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

11-20-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.