Title: Sorrel & Potato Soup
Categories: Appetizer Soup British Vegetable
Yield: 6 1 l jars
| 3 | | Shallot; finely chopped |
| 450 | g | Sorrel; stalked & shredded |
| 900 | g | Potatoes; peeled & cubed |
| 100 | g | Butter |
| 4 | l | Chicken stock; or white |
| TO FINISH |
| : | Sa | lt |
| : | Pe | pper |
| : | 6 m | d Egg yolks |
| : | 12 t | b Cream |
| : | Cr | outons |
Peel and quarter the shallot, wash the sorrel, cut out any tough stalks and
roughly shred the leaves. Peel and roughly chop the potatoes.
Using the metal blade of the magimix, process the shallot until finely
chopped. Remove and chop the potato till smallish.
Melt the butter in a pan, add the shallots and cook over low heat until
soft and transparent. Add the sorrel and cook a further couple of minutes
until the sorrel is soft. Add the potatoes, mix well and pour on the stock.
Bring to the boil, season and simmer until the potatoes are very soft -
about 40 - 50 minutes. Remove from heat and drain liquid from pan. Blend
the vegetables until very smooth in magimix. Return to clean pan, blend in
cooking liquid, (and yolks & cream if serving straight away). Reheat
without boiling, correct seasoning, serve with croutons.
Recipe adapted from "The Magimix Cookery Book" Marika Hanbury Tenison
by IMH Georges' Home BBS 2:323/4.4 Submitted By IAN HOARE On 06-26-96