Potato, Leek, and Sorrel Soup

White House Executive Chef Cris Comerford provided us with this recipe, prepared for former President George W. Bush’s lunch with

White House Executive Chef Cris Comerford provided us with this recipe, prepared for former President George W. Bush’s lunch with TV anchors and correspondents on the day of his State of the Union address:

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 tablespoon butter
  • 2 bunches leeks, white part only
  • 4 garlic cloves
  • 4 shallots, peeled and sliced
  • 2 sprigs thyme
  • 2 bay leaves

[/ingredients-left]
[ingredients-right]

  • 4 medium potatoes, peeled and sliced
  • 1½ quarts chicken stock
  • 2 bunches sorrel leaves
  • 1 cup spinach, blanched and chopped
  • Salt and pepper to taste
  • Cream to finish (optional)

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Melt the butter in a medium soup pot over a medium heat. Sweat the leeks, garlic, shallots and herbs until translucent. Add the potatoes and cook for a few minutes. Pour in the chicken stock and reduce the heat to a simmer for around half an hour. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] Transfer to a blender and purée until smooth. Add the sorrel and spinach; then pulse the blender a few more times to mix together. Pass the mixture through a fine chinois or food mill. Season with salt and pepper to taste. You may add a dollop of cream to finish, if desired. Present immediately. Serves 6.[/step-item] [/step-list-wrapper]


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Originally Published in Reader's Digest