Potato, Leek and Sorrel Soup – 17 November 2014

main141117D has been thinking of making this soup for awhile. I bought extra leeks for him when I shopped for my last tomato tart of the year, which was I think a couple of weeks ago. He used one of them – with a monster-long white section that weighed about 1/2 pound without its leaves – as well as some small, relatively unhappy out-of-season sorrel leaves from the garden (plentiful, though), and some Yukon Gold potatoes and other small, furrier-looking ones from the cupboard. He used a whole can of Swanson’s chicken broth (6 c), which is a very good basic soup base. The soup is topped with chives from the garden, and some uncooked sorrel. The recipe is from Potager by Georgeanne Brennan. We had a couple slices of the Acme Italian Batard and two leftover wines, the Eagles Nest cab from last night, and we think the Ol’ Red from last Thursday – both still good, having survived storage well.setting141117

This entry was posted in Meat as a flavoring, Soup and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.