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Serves
4
Creator Notes
This soup is constructed for comfort. In all honesty it’s nothing extra then creamy vegetable soup with rice however while you add the sorrel one thing sublime occurs and you discontinue up with a soup that’s extra special. —thirschfeld
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Take a look at Kitchen-Approved
Elements
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2 tablespoons
unsalted butter
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1 cup
yellow onion, tiny dice
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1/4 cup
carrots, peeled and diced tiny
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1/4 cup
celery, washed, trimmed and tiny dice
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2 cups
starchy potatoes, tiny dice
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1/3 cup
basmati rice
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4 cups
vegetable broth
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1 cup
cream
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2 1/2 cups
sorrel, washed, spun dry and chopped
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2 teaspoons
new thyme, minced
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kosher salt and new ground pepper
Directions
- Put a 3 quart enameled Dutch oven over medium heat. Add the butter and as it melts add the onions, carrots and celery. Season them with a two finger pinch of salt and about a grinds of new pepper.
- Let the greens sweat till soft then add the potatoes, rice and vegetable stock. Bring the soup to a boil then gash help the heat to a simmer.
- Cook till the rice and potatoes are soft. Anyplace between 20 and half-hour. After they are soft add the cream, sorrel and new thyme. Warmth the soup via and till the sorrel is wilted. Taste and regulate the seasoning.
- Attend.