*  Exported from  MasterCook  *
                             POTATO-SORREL SOUP
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Butter
    7       c            Water
    3       md           Leeks -- the white parts only
                         - chopped or cut
                         - into 1/4-inch rounds
    6       c            Loosely packed sorrel leaves
                         -the stems removed and
                         - leaves roughly chopped
      1/2   ts           Salt (to taste)
    1 1/2   lb           Red potatoes -- quartered
                         - lengthwise & thinly sliced
                         Freshly ground pepper
                         Creme fraiche
    1       tb           Chives
                         - thinly sliced or snipped
   This is a rather rustic soup. For a more refined
   version, pass it through a food mill before serving.
   MELT THE BUTTER IN A SOUP POT and add 1/2 cup water.
   Add the leeks, sorrel and salt, then cook gently,
   covered, for 5 minutes over medium-low heat. Add the
   potatoes and cook another 10 minutes, stirring
   occasionally, then pour in the rest of the water and
   gradually bring the soup to a boil. Lower the heat and
   simmer until the potatoes are tender, about 30
   minutes. Once the potatoes are soft, help break them
   down by pressing them against the side of the pan,
   making the soup as rough or smooth as you like. Or, if
   you prefer, pass the soup through a food mill. Taste
   the soup for salt and add more, if necessary. Serve
   with freshly ground pepper, a spoonful of creme
   fraiche swirled in and a delicate sprinkling of chives
   over the top. If you've got garden chives and they're
   in bloom, separate the individual flowers at the base
   and sprinkle on a few along with the green stems.
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