Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1 medium onion, chopped

  3. 4 cups fresh spinach, rinsed and stemmed

  4. 1 1/2 cups fresh sorrel

  5. 1 1/2 tablespoons minced garlic

  6. 1 teaspoon salt

  7. 4 1/2 cups chicken stock

  8. 1 cup whipping cream

Instructions Jump to Ingredients ↑

  1. Melt butter in a stockpot over low heat. Add onion and cook slowly, stirring, for about 7 minutes. Add spinach, sorrel, garlic and salt. Cover and continue cooking until leaves are wilted, 15 to 20 minutes. Add stock; raise heat, cover, and bring to a boil. Reduce heat and simmer for 15 minutes. With a slotted spoon, transfer spinach and sorrel to a blender or food processor and purée until very smooth; return to pot. Stir in cream and heat through. Serve hot or cold.


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