Wednesday, September 9, 2009

potato, leek and sorrel soup

in an effort to use all of the veggies from my csa, i made a soup tonight that contains 4 different items from this week's haul.  its turned out quite nicely, and i'm going to freeze most of it (sans dairy).  the soup was complemented nicely with a hearty rye bread.

1 tablespoon butter
2 slices bacon - chopped
1 medium onion - diced
1/2 cup carrots - diced
1 leek - sliced
1 teaspoon cumin
1 teaspoon flour
1 quart chicken stock
1 cup water
1 lb potatoes - diced in 1 inch cubes
1 bunch red sorrel (seen at right) - cut off stems and slice thinly
2-3 sprigs summer savory

cream (approx 1 tablespoon to 1 cup soup)
parmesan - grated to top soup

melt butter in large pot, add bacon, onions, carrots and cumin.  saute over medium-high heat until onions are translucent.  add leeks and saute until leeks are soft.  salt and pepper to taste.  add flour, stirring constantly until flour dissipates into the mixture.

add chicken stock, water, potatoes and summer savory.  cook over medium heat until potatoes are cooked approx halfway through.  at this point, add the sorrel, salt and pepper to taste, and cook over medium heat until the potatoes are soft.  

let soup cool and puree the mixture.  prepare soup to order:  cook over medium-high heat and add 1 tablespoon cream per 1 cup soup (or more if desired).  top with grated parmesan.  enjoy!

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