Potato and Leek Soup with Sorrel

Yield: 6qt (6 L) Portions: 24 Portion size: 8floz (250 mL)

U.S.

Metric

Ingredients

5 oz

140 g

Butter

1.

1 lb 4 oz

600 g

Onions, sliced thin

1 lb 4 oz

600 g

Leeks, white part only,

sliced thin

2.

5 lb

2.4 kg

Potatoes, peeled,

3.

large dice

5 qt

4.8 L

Chicken stock

4.

to taste

to taste

Salt

to taste

to taste

White pepper

5.

12 oz

360 g

Fresh sorrel leaves

6.

Per serving:

7.

Calories, 150; Protein, 3 g; Fat, 5 g (30% cal.); Cholesterol, 20 mg; Carbohydrates, 23 g; Fiber, 3 g; Sodium, 70 mg.

Calories, 150; Protein, 3 g; Fat, 5 g (30% cal.); Cholesterol, 20 mg; Carbohydrates, 23 g; Fiber, 3 g; Sodium, 70 mg.

Procedure

Heat the butter in a large saucepot over moderately low heat. Add the onions and leeks. Sweat them without letting them brown.

Add the potatoes to the saucepot and stir.

Add the stock, season, and bring to a boil. Simmer until the vegetables are very tender.

Purée the soup with a blender or food processor or use an immersion blender, then pass through a china cap if necessary. Pour into a clean saucepot and bring to a boil. If the soup is too thick, thin with a little stock. Wash and pick over the sorrel, removing thick stalks. Coarsely shred and add to the soup to serve.

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