INGREDIENTS:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, peeled and sliced
6 oz. green garlic stalks, white and pale green parts chopped
2 lbs. leeks, white and pale green parts chopped
1 russet potato, peeled and cut into 1-inch cubes
Vegetable stock or water
1 1/2 lbs. sorrel
1/3 cup heavy cream
Salt and pepper
Chopped chives and croutons for garnish
METHOD:
In a heavy-bottomed pot, heat butter and olive oil over medium heat until the butter has melted. Sauté onion, green garlic, and leeks until very soft but not browned, reducing heat if necessary. Add potato and vegetable stock or water just until vegetables are covered.
When the potato is soft, turn off the heat and stir in the sorrel. Cover the pot and let sit for about 5 minutes. Purée soup in a blender until completely smooth. For a silky texture, strain through a sieve if you wish. Add cream and additional water to achieve desired consistency. Season with salt and pepper to taste. Garnish with finely chopped chives and croutons sautéed in butter or olive oil.
YIELD: Serves 6-8
SOURCE: Chef Tom McNary of Carried Away, Aptos, CA
