Red Potato, Leek, and Sorrel Soup
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Spinach substitutes well for the sorrel in this versatile soup, which can be served hot or chilled as an unusual vichyssoise. —Windflower Inn, Great Barrington, Massachusetts
3 to 4 cups sliced red potatoes
1 large onion, thinly sliced
2 ounces sorrel or spinach, washed well and shredded
4 leeks, washed well and thinly sliced (white and tender green parts)
1 quart chicken stock
2 cups white wine
1 cup heavy cream or half-and-half
Salt and pepper to taste
Drop each of Tabasco and sherry (optional)
Simmer vegetables in stock and wine until soft. Puree in blender or food processor, add cream, season to taste, and if desired, add Tabasco and sherry.
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