Sorrel soup

Time 55 minutes
Yields Serves 6
Sorrel soup
(Bryan Chan / Los Angeles Times)

Wash the sorrel, discarding bruised or blemished leaves. Trim tough stems. Dry with paper towels or a salad spinner.


Stack the leaves and roll them lengthwise, then slice them crosswise into half-inch-thick strips.


Heat the butter in a large saucepot. Add the leeks and cook until tender, about 3 minutes. Add the garlic and saute 1 minute.


Add the sorrel and saute about 1 minute, until the sorrel wilts and turns olive green. Reduce the heat to medium low and cook 2 minutes.


Add the chicken broth (4 cups if using the whipping cream, 4 1/2 cups if omitting the cream) and bring the mixture to a boil. Reduce the heat and simmer 30 minutes.


Remove from heat. Stir in the whipping cream, if using. Season with sugar, salt and pepper.


Puree the soup in a blender, in batches if necessary, until smooth and velvety. To serve, ladle into bowls and sprinkle with chopped chervil or chives.

If you’d like to make a non-dairy version, omit the cream and use all 4 1/2 cups chicken stock. The soup will still be velvety. Alternately, this soup is delicious with a dollop of sour cream.

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