Don’t cook sorrel for extended periods of time in cast iron pots/pans… the acidity of the sorrel reacts with the iron and creates a metallic-tasting dish!
|4 sli||bacon (diced)|
|3||leeks (cleaned and chopped fine)|
|1||onion (finely chopped)|
|3 c||stock (veggie or chicken)|
|1 lb||potatoes (peeled and diced fine)|
|1 lb||sorrel (cleaned and roughly chopped)|
|salt and pepper (to taste)|
|sour cream (to taste)|
In a heavy pot, sauté the bacon in a dash of oil until crispy. Add the chopped leeks, the onions and continue to cook them over medium heat for about 8 minutes. Add the potatoes and continue to cook for an additional 2 minutes. At this point, add the stock. Bring the broth to a boil, than reduce to simmer for 15 minutes. Add the chopped sorrel. Continue to simmer the soup for an additional 15-30 minutes, stirring from time to time. The soup will be ready once the potatoes are tender and the sorrel has dissolved into the broth. Salt and pepper to taste, and serve with a dollop of sour cream!