Chilled Sorrel, Potato and Leek Soup

By khojnicki

Ingredients

• 1 tbsp unsalted butter
• 1 medium leek, thinly sliced
• Kosher salt
• 2 small yukon potatoes, cut into small dice
• 1 c chicken broth
• 4 oz. sorrel leaves, ribs removed
• 1 tbsp plain yogurt
• Freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Melt the butter in a large pot over medium low heat. Add the leek and a pinch of salt and cook until tender but not brown, 5-7 mins. Stir in the potatoes and then add 3 c water, the broth and 1 tsp salt. Bring to a boil, cover partially, reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 12 mins. Add the sorrel and cook until wilted, 1-2 mins. Remove from the heat and let cool slightly.

Puree the soup until smooth. Pour into a medium bowl and cover, refrigerate until chilled, about 4 hours.

Whisk the yogurt into the soup and season with salt and pepper.