Sorrel and Watercress Soup

Name: Sorrel and Watercress Soup
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 4 tbsp. butter; 1 large yellow onion, peeled and coarsely chopped; 1 medium carrot, peeled and coarsely chopped; 1 sprig fresh thyme; 3 ⁄ 4 lb. white boiling potatoes, peeled and coarsely chopped; 1 1 ⁄ 2 cups Chicken Stock; Salt and freshly ground black pepper; 8 cups sorrel leaves; 2 1 ⁄ 2 cups watercress leaves, plus additional for garnish; 1 ⁄ 3 cup half-and-half; Sour cream (optional)

Serves
serves 6

RUSSELL KAYE

If you can't find sorrel for this soup—adapted from an Alice Waters recipe published in Chez Panisse Vegetables (HarperCollins, 1996)—use more watercress and a little fresh lemon juice instead.

Ingredients

4 tbsp. butter
1 large yellow onion, peeled and coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 sprig fresh thyme
³⁄₄ lb. white boiling potatoes, peeled and coarsely chopped
1 ¹⁄₂ cups Chicken Stock
Salt and freshly ground black pepper
8 cups sorrel leaves
2 ¹⁄₂ cups watercress leaves, plus additional for garnish
¹⁄₃ cup half-and-half
Sour cream (optional)

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Instructions

Step 1

Melt butter in a large stainless-steel saucepan over medium-low heat. Add onions, carrots, and thyme and cook, stirring occasionally, until carrots are tender and onions soft, about 20 minutes. Add potatoes, stock, and 3 1⁄2 cups water. Season with salt and pepper and bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, partially covered, until potatoes are tender, about 20 minutes more.

Step 2

Increase heat to medium-high, add sorrel and watercress, bring just to a simmer, then remove from heat. Allow soup to steep for 10 minutes, then purée in batches in a blender. Strain through a fine sieve back into saucepan, stir in half-and-half, and season to taste with salt and pepper. Warm gently over medium-low heat. Serve garnished with watercress leaves and sour cream if desired.

Melt butter in a large stainless-steel saucepan over medium-low heat. Add onions, carrots, and thyme and cook, stirring occasionally, until carrots are tender and onions soft, about 20 minutes. Add potatoes, stock, and 3 1⁄2 cups water. Season with salt and pepper and bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, partially covered, until potatoes are tender, about 20 minutes more.
Increase heat to medium-high, add sorrel and watercress, bring just to a simmer, then remove from heat. Allow soup to steep for 10 minutes, then purée in batches in a blender. Strain through a fine sieve back into saucepan, stir in half-and-half, and season to taste with salt and pepper. Warm gently over medium-low heat. Serve garnished with watercress leaves and sour cream if desired.