Ingredients
1 cup unsalted butter
3 leeks, both green & white sliced thinly
5 large garlic cloves, crushed
12 cups fresh sorrel leaves (rinsed, trimmed, & tightly packed)
4 cups chicken stock
1 medium potato, peeled & cut into cubes
1 cup Italian parsley, loosely packed
1 tablespoon lemon juice (or I use 8 lemon verbena leaves)
2 teaspoons dried tarragon (or I use 1 teaspoon fresh tarragon)
1 teaspoon ground mace
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
Preparation
1 In a large Dutch oven, melt butter. Add leeks and garlic and saute until soft. 2 Batch by batch, add sorrel, allow to wilt. Continue adding sorrel, stirring well to combine with leeks & garlic. 3 Add remaining ingredients and cook for 1 hour at simmer. 4 Puree mixture with immersion stick and add more stock if too thick. 5 Serve with rye toast croutons.
