Recipe for May 23, 2010
According to the author of Vegetable Soups from Deborah Madison’s Kitchen “this soup is on the homely side – the sorrel turns an army green and the lettuce goes blah in moments. The vibrancy of this soup lies in its bright flavors, which are robust and stimulating and its looks improve once it pureed and garnished.”
2 tablespoons butter plus extra for the croutons 4 cups chopped lettuce*
1 large leek*, white part only, chopped (scant 2 cups) 1 tablespoon each chopped parsley
2 small potatoes, peeled, quartered and thinly sliced tarragon and basil
1 clove garlic, slivered Sea salt and freshly ground pepper
1 bunch spinach*, stems removed, leaves washed 6 cups water, vegetable or chicken
and chopped stock
1 to 2 cups sorrel*, slivered Fresh lemon juice, to taste
1. Melt the butter in a wide soup pot over medium heat, then add the leek, potatoes and garlic. Cook for several minutes, then add the greens and herbs and season with 1 teaspoon salt. Give them a stir, add the liquid and bring to a boil. Simmer, partially covered, until the potatoes are tender, about 20 minutes.
2. Puree the soup. Taste it for salt, season with pepper, then add a few drops of lemon juice to sharpen the flavors.
To finish the soup crisp 1 cup small bread cubes without the crusts in 2 tablespoons butter over medium-low heat until golden, 6 to 8 minutes. Serve the soup with ¼ cup cream stirred in just at the end, leaving nice fat streaks and the croutons. Serve chilled or hot.