Return to Content

Red Potato, Leek, and Sorrel Soup

Red Potato, Leek, and Sorrel Soup
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6-8

Spinach substitutes well for the sorrel in this versatile soup, which can be served hot or chilled as an unusual vichyssoise. --Windflower Inn, Great Barrington, Massachusetts

Ingredients:

  • 3 to 4 cups sliced red potatoes
  • 1 large onion, thinly sliced
  • 2 ounces sorrel or spinach, washed well and shredded
  • 4 leeks, washed well and thinly sliced (white and tender green parts)
  • 1 quart chicken stock
  • 2 cups white wine
  • 1 cup heavy cream or half-and-half
  • Salt and pepper to taste
  • Drop each of Tabasco and sherry (optional)

Instructions:

Simmer vegetables in stock and wine until soft. Puree in blender or food processor, add cream, season to taste, and if desired, add Tabasco and sherry.
Updated Wednesday, March 26th, 2008

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111