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unsalted butter onion sorrel garlic lemon juice salt freshly ground pepper sour cream eggs croutons cucumber
Viewed: 69 - Published at: 4 years agoIngredients
- 2 tablespoons unsalted butter
- 1 leek, diced
- 1 onion, diced
- 1 pound sorrel, tough stems removed, and leaves finely chopped
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon salt, or to taste
- Freshly ground pepper
- 1/2 cup sour cream or creme fraiche
- 2 hard-boiled eggs (optional)
- 2 cups croutons
- 1 English cucumber, thinly sliced
Method
- Heat a stockpot, melt the butter, and scatter the leek and onion on top, sauteing until the onion is transparent.
- Pour in 4 cups water, and bring to a boil.
- Add the sorrel, garlic, lemon juice, and salt and pepper (about 5 twists of the pepper mill).
- Simmer for 15 minutes, stirring occasionally, then remove from the heat.
- Once the soup has cooled for about 10 minutes, puree, and serve warm with a dollop of sour cream or creme fraiche, or as a cold soup, the way Jews coming to France from Russia did: finely chop the hard-boiled eggs, and stir them into the soup; cool completely in the refrigerator, and serve cold, garnished with the croutons, cucumber slices, and a dollop of sour cream or creme fraiche.
