Sorrel Soup With Torn Croutons
This recipe combines the vibrant flavors of tender sorrel leaves with creamy potatoes to create a delightful and comforting sorrel potato soup. Topped with homemade buttery croutons, each spoonful is a perfect blend of textures and tastes, making it a satisfying dish for any occasion. Enjoy the bright flavors and creamy richness of this soup in every spoonful.
— Constant Cookbook
Ingredients
- 1/4 lb. day-old country-style sourdough bread,
- crusts removed
- 3 Tbs. unsalted butter, melted
- Salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 2 yellow onions, chopped
- 9 oz. young, tender sorrel leaves, stems
- removed
- 1 1/4 lb. red new potatoes, peeled and thinly
- sliced
- 2 cups chicken or vegetable stock, or
- canned broth
- 4 cups water
- 1/2 cup heavy cream
- Salt and freshly ground pepper, to taste
Instructions
- To make the croutons, preheat an oven to 400°F. Tear the bread into 1/2-inch pieces and place on a baking sheet. Drizzle the butter over the bread, season with salt and pepper and toss to coat evenly. Bake until golden and crisp, 10 to 15 minutes. Remove from the oven and let cool. Store in an airtight container at room temperature until ready to use. (The croutons can be made up to 1 day in advance.)
- To make the soup, in a soup pot over medium heat, melt the butter. Add the onions and sauté, stirring, until soft, about 10 minutes. Add the sorrel and cook, stirring, until wilted, about 2 minutes. Increase the heat to high, add the potatoes, stock and water and bring to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes are soft, 15 to 20 minutes. Remove from the heat and let cool slightly.
- Using a blender and working in batches, puree the soup on high speed until smooth, 3 to 4 minutes per batch. Strain the puree through a fine-mesh sieve into a clean saucepan. Stir in the cream, mixing well. Season with salt and pepper.
- Place the saucepan over medium heat and reheat the soup to serving temperature. Ladle into warmed bowls, garnish with the croutons and serve immediately. Serves 6.
Yield
Serves 6.
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