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Name: Spring Pea and Sorrel Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Sour cream; 3 md Leeks, white and pale green; 3/4 c Shelled fresh or thawed; 1 ts Fresh Lemon Juice; 1 sm Boiling potato, peeled and; 1/3 c Sour cream; 1/4 lb Sorrel, stems discarded and; 1 c Water; Salt and pepper, to taste; Vegetable oil for frying; 2 tb Milk, (2 to 3); 2 tb olive oil; 2 c Chicken Stock; 1 Leek, white and pale parts

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INGREDIENTS

1/2 c Sour cream
3 md Leeks, white and pale green
3/4 c Shelled fresh or thawed
1 ts Fresh Lemon Juice
1 sm Boiling potato, peeled and
1/3 c Sour cream
1/4 lb Sorrel, stems discarded and
GARNISH
1 c Water
Salt and pepper, to taste
Vegetable oil for frying
2 tb Milk, (2 to 3)
2 tb olive oil
2 c Chicken Stock
1 Leek, white and pale parts

Servings

INSTRUCTIONS

In a large saucepan heat olive oil over moderate heat and cook leeks until softened. Add potato, chicken stock, and water to the leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir in peas and simmer, uncovered, for about 5 minutes or until peas are tender. In a blender puree the soup in batches with the sorrel until very smooth, transferring to a bowl. Whisk in the sour cream and additional water, if necessary, to achieve desired consistency. Chill soup, covered, for at least 2 to 3 hours and up to 24 hours. Before service, taste soup and adjust seasoning with lemon juice, salt and pepper. In a skillet heat vegetable oil over moderately high heat and fry julienned leek in oil until golden brown. Transfer frizzled leeks to paper towels to drain. In a small bowl whisk together sour cream and milk and transfer to a plastic squeeze bottle or a sealable plastic bag. To serve, ladle soup into serving bowl. Drizzle sour cream mixture in a decorative pattern from the plastic squeeze bottle or from a corner of the sealable plastic bag that has been snipped off with scissors. Garnish soup with frizzle leeks. Yield: 5 cups NOTES : Cooking Live Recipe by: Cooking Live Show #CL8837 Posted to MC-Recipe Digest V1 #523 by Angele Freeman on Mar 19, 1997

NOTES

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Spring Pea and Sorrel Soup

1/2 c Sour cream
3 md Leeks, white and pale green
3/4 c Shelled fresh or thawed
1 ts Fresh Lemon Juice
1 sm Boiling potato, peeled and
1/3 c Sour cream
1/4 lb Sorrel, stems discarded and
 GARNISH
1 c Water
 Salt and pepper, to taste
 Vegetable oil for frying
2 tb Milk, (2 to 3)
2 tb olive oil
2 c Chicken Stock
1 Leek, white and pale parts

In a large saucepan heat olive oil over moderate heat and cook leeks until  softened. Add potato, chicken stock, and water to the leeks and simmer,  covered, about 10 minutes, or until potato is tender. Stir in peas and  simmer, uncovered, for about 5 minutes or until peas are tender.    In a blender puree the soup in batches with the sorrel until very smooth,  transferring to a bowl. Whisk in the sour cream and additional water, if  necessary, to achieve desired consistency. Chill soup, covered, for at  least 2 to 3 hours and up to 24 hours.    Before service, taste soup and adjust seasoning with lemon juice, salt and  pepper.    In a skillet heat vegetable oil over moderately high heat and fry julienned  leek in oil until golden brown. Transfer frizzled leeks to paper towels to  drain.    In a small bowl whisk together sour cream and milk and transfer to a  plastic squeeze bottle or a sealable plastic bag.    To serve, ladle soup into serving bowl. Drizzle sour cream mixture in a  decorative pattern from the plastic squeeze bottle or from a corner of the  sealable plastic bag that has been snipped off with scissors. Garnish soup  with frizzle leeks.    Yield: 5 cups    NOTES : Cooking Live    Recipe by: Cooking Live Show #CL8837 Posted to MC-Recipe Digest V1 #523 by  Angele Freeman <jfreeman@netusa1.net> on Mar 19, 1997

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Nutrition

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Serving Size: 1 Serving (1428g)
Recipe Makes: 1 Servings

Calories: 844
Calories from Fat: 582 (69%)

Amt Per Serving		% DV

	Total Fat 64.7g	86 %
	Saturated Fat 21.8g	109 %
	Monounsaturated Fat 29.3g
	Polyunsanturated Fat 9.1g
Cholesterol 103.3mg		32 %
Sodium 1646.1mg		57 %
Potassium 1220.6mg		32 %
Total Carbohydrate 38.7g		11 %
	Dietary Fiber 0g	0 %
	Sugars, other 38.6g
Protein 27.2g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 844

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