Sorrel And Watercress Soup Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
4 tablespoons butter
1 large yellow onion -- peeled and coarsely chopped
1 medium carrot -- peeled and coarsely chopped
1 sprig fresh thyme
3/4 pound white boiling potatoes -- peeled and coarsely chopped
1 1/2 cup chicken stock
salt and freshly ground black pepper
8 cups sorrel leaves
2 1/2 cups watercress leaves -- plus additional for garnish
1/3 cup half and half
sour cream -- optional

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Directions:

Melt butter in a large stainless-steel saucepan over medium-low heat. Add onions, carrots, and thyme and cook, stirring occasionally, until carrots are tender and onions soft, about 20 minutes.

Add potatoes, stock, and 3 1/2 cups water. Season with salt and pepper and bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, partially covered, until potatoes are tender, about 20 minutes more.

Increase heat to medium-high, add sorrel and watercress, bring just to a simmer, then remove from heat. Allow soup to steep for 10 minutes, then puree in batches in a blender.

Strain through a fine sieve back into saucepan, stir in half-and-half, and season to taste with salt and pepper.

Warm gently over medium-low heat. Serve garnished with watercress leaves and sour cream if desired.

This recipe from CDKitchen for Sorrel And Watercress Soup serves/makes 6