Lemony sorrel and white wine add a delicious tang to this up-styled Sorrel Soup with Leek, Potatoes, and Almond. If you can’t find sorrel, use spinach, nettle, or Swiss chard with a teaspoon of fresh lemon juice. The almond cream is optional, but it makes for a pretty presentation. Skip it if you have an allergy or low-powered blender.
Sorrel Soup with Leek, Potatoes, and Almond
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Ingredients
- 1 tsp extra-virgin olive oil
- 1 leek white and light green parts only, finely chopped
- 1 cup dry white wine optional
- 4 cups to 5low-sodium vegetable broth
- 1 bay leaf
- 2 cups potato peeled and cut into 1/2 inch cubes
- 1/2 cup fresh parsley separated into stems and leaves
- 1 cup French sorrel
- Salt and pepper to taste
- 2 Tbsp natural almonds optional
- 3 Tbsp water optional
Instructions
- In small bowl, soak almonds in 1 cup water for at least 30 minutes or up to 8 hours. Drain almonds and remove skins. In blender, purée with 3 Tbsp water until smooth. Reserve purée, and rinse blender.
- In large pot, add olive oil and sauté leek for 5 minutes, stirring frequently. Add white wine (if using) followed by broth, bay leaf, potatoes, parsley stems, and sorrel. Bring to a boil, reduce heat, and simmer for 15 minutes. Transfer to blender (or use immersion blender) and blend until smooth. Taste and add salt and pepper if desired.
- To serve, divide soup among bowls and swirl 2 tsp almond cream into each serving. Garnish with remaining parsley leaves.
Recipe Notes
Per serving: 112 calories; 2 g protein; 2 g total fat (0 g sat. fat); 15 g total carbohydrates (3 g sugars, 3 g fiber); 105 mg sodium
