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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Can also be served chilled as Vichyssoise (pronounced Vi-shee-swah) Ingredients:
5 ounces butter |
20 ounces onions, julienned |
20 ounces leeks, whites only, julienned |
5 lbs potatoes, peeled, large diced |
5 quarts chicken stock or 5 quarts other white stock |
salt, to taste |
white pepper, to taste |
12 ounces fresh sorrel leaves |
Directions:
1. Heat butter over low heat in large sauce pan.
2. Sweat leaks and onions until moderately soft and translucent.
3. Stir in potatoes and stock.
4. Season and bring to a boil.
5. Simmer until all vegetables are very tender.
6. Puree soup to smooth consistency.
7. Wash and shred sorrel leaves, garnish on top of soup just before serving.
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