Potato, Sorrel, and Watercress Soup

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Potato, Sorrel, and Watercress Soup

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra-virgin olive oil

1 medium onion -- cut into small dice (1 cup)

2 leeks -- cleaned and cut into small dice (2 cups)

3 garlic cloves -- minced

1 pound potatoes, low- to medium starch, such as

red bliss, white creamer, Yukon gold or

Yellow Finn -- peeled and cut into small dice (3 cups)

1/2 pound russet or Idaho potatoes -- peeled and cut into small

dice (1 1/2 cups)

4 cups water

2 teaspoons salt

2 cups chopped watercress -- thick stems removed

2 cups thinly sliced sorrel (2 oz)

freshly ground black pepper

1/4 cup chopped fresh dill

 

In the rustic simplicity here, every ingredient is essential, and so is the

seasoning. The dill is an absolute must. This is a soup to make in spring and

summer, when sorrel--which has a lemony flavor and looks like a cross between

arugala and spinach--makes its way to the market. It's important too use two

kinds of potatoes--one that holds its shape, and one that melts down. They

should be cut small for the best result. The sorrel and watercress are both

fresh green when they are added at the last moments of cooking. They

instantaneouly wilt, and the sorrel darkens while the watercress brightens.

This striking visual effect is paralleled in the taste. Sorrel's singular tart

flavor contrasts nicely with the peppery watercress.

 

Warm the olive oil in a medium pot. Add the onions and leeks and saute over

medium heat 8 minutes, or just until the leeks are softened but not browned.

Add the garlic and cook 2 more minutes.

 

Add the potatoes and water, cover, and bring to a boil over high heat. Reduce

the heat, add the salt and simmer, partially covered, for 20 minutes, or until

the potatoes are tender.

 

Remove the pot from the heat. Stir in the watercress, sorrel, and a generous

sprinkle of pepper. Mash about half of the potatoes with the back of a wooden

spoon to break the potatoes down and thicken the soup. Taste and add a little

more salt if necessary. Serve with a generous sprinkle of fresh dill.

 

Note: Remember to put the potatoes in water after dicing to keep them from

turning brown.

 

 

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Per Serving (excluding unknown items): 102 Calories; 7g Fat (58.4% calories from

fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1090mg

Sodium. Exchanges: 2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0