POTATO, LEEK, AND SORREL SOUP
Potato soup can sometimes suffer from a rather pallid flavor, which is why we like
to brighten it up with appetizing leeks and keenly flavored sorrel. Sorrel is an
unusual but available leafy green with a sour edge to its taste. When combined with
leek's soft onion essence, a smart potato soup results.
Total Cooking Time: 32 minutes
Standing Time: None
Serves 4 to 6
| (CLICK TO BUY)
4 tablespoons (1/2 stick) butter
5 cups water
2 large (12 to 14 ounces) leeks, roots and dark green tops trimmed off,
remainder halved lengthwise and thinly sliced crosswise, well washed
1/2 pound sorrel leaves, washed and cut into 1/2 inch-wide strips (see Note)
4 medium (2 pounds) russet potatoes, peeled and cut into 1/4-inch dice
1 1/2 teaspoons salt
1/2 cup heavy (or whipping) cream (optional)
1 1/2 tablespoons chopped fresh chives (optional)
||Place the butter and 1 cup of the water in a large bowl and microwave
on HIGH for 2 minutes, or until the butter melts. Add the leeks and sorrel,
cover, and microwave on HIGH for 5 minutes, or until the vegetables are well wilted.|
||Add the potatoes and remaining 4 cups water, cover, and microwave on HIGH
for 25 minutes, or until the potatoes are soft enough to mash when pressed with a spoon.|
||Add the salt and cream, if using. Whisk to mix and mash the potatoes.
Sprinkle the chives, if using, over the top and serve right away.|
If sorrel is not available, substitute an equal amount of spinach and 1 teaspoon lemon juice.|
Excerpted from THE WELL-FILLED MICROWAVE COOKBOOK copyright © 1996 Victoria Wise, Susanna Hoffman.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.