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Receta Sorrel, Pea, and Leek Soup
by DCMH

Sorrel, Pea, and Leek Soup
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 50

Ingredientes

  • 1/4 cup vegetable oil
  • 3 lbs leeks- wash, chop
  • 2 lbs potatoes- diced
  • 1 1/2 gals vegetable stock
  • 1 gals cold water
  • 1 lbs peas, frozen
  • 3/4 lbs sorrel- stems discarded
  • 1 1/2 cups sour cream
  • 1/4 cups lemon juice- to taste

Direcciones

  1. In a tilt grill, saute leeks in oil with salt and pepper to taste over moderately low heat, until softened.
  2. Peel potato and cut into 1 inch cubes.
  3. Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender.
  4. Stir in peas and simmer, uncovered about 5 minutes, or until peas are tender.
  5. In a blender, puree potato mixture with sorrel in 2 batched until very smooth