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CREAMY SORREL AND SPINACH SOUP

CREAMY SORREL AND SPINACH SOUP
A lovely soup. You may substitute watercress for the spinach.

Serves 4
2 tablespoons unsalted butter
3 cups cleaned spinach leaves
1 cup sorrel leaves
2 cups chicken or vegetable stock, warm
2 cups milk or half-and-half
Salt and freshly ground black pepper to taste

Place the butter in a large, deep saucepan over medium heat. When melted add the vegetables and cook, stirring, until they wilt, about 5 minutes. Add the warm stock, bring almost to a boil, lower heat and cook another 5 minutes. Puree in a blender. Return to pan. Add milk or half-and- half. Heat (do not boil). Season to taste, and serve.

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