By | April 15, 2014

Instructions

Melt butter in a 4-quart saucepan on medium heat. Add onions and sauteĢ for 5 to 7 minutes until they become translucent. Add the potatoes, peas, sorrel leaves and broth.

Bring to a boil, then reduce and simmer for 30 minutes or until the potatoes are tender. In a blender or food processor, puree soup, in batches, if necessary. Season with salt and pepper.

Divide soup into soup bowls and garnish with cream and sorrel.

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Ingredients

  • 3 tablespoons butter
  • 1 small sweet onion, peeled and sliced
  • 2 medium potatoes, peeled and sliced
  • 1 cup fresh shelled or frozen spring or baby peas
  • 1 cup packed sorrel leaves, chopped
  • 6 cups organic vegetable broth
  • Kosher salt and freshly ground pepper, to taste
  • 3 tablespoons creme fraiche or sour cream
  • 3 sorrel leaves, cut into chiffonade (long, thin strips)
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