My Favorite Greens
Ruffly green kale leaves, purple hon tsai tais
Mustards that bring stinging tears to your eyes
Bok choy and tat soi from Asian cuisines...
These are a few of My Favorite Greens
Swiss chard and...
So simple to make, this soup can be served warm or chilled.
Ingredients
SERVINGS: Makes six 1-cup servings
- 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)
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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