...that immediately sank to the bottom of the bowl. Oh, well.
Classically, a quenelle is a combination of fish combined with a white sauce, forced through a sieve, formed into the quenelle shape and poached. Now the use is broader, often just referring to the shape - basically a teardrop, where one of the two sides has a bit of a corner. So, I made this beautiful quenelle of greek yogurt and it sank. I should've swirled it in instead. Okay, I've moved on.
|Leeks cooking with butter and a little stock.|
|Sorrel leaves - pinch off the stem below the leaves.|
After cooking, the puckery, slightly acidic finish in the taste of the raw sorrel goes away and it has a mild flavor that I don't think I can accurately describe or liken to something else - but it was very good.
|The diced potato pieces should be completely tender, but should not break apart when you poke a fork into them.|
RECIPE: SIMPLE SOUP WITH SORREL, LEEKS AND POTATO
4 generous servings
This may be served hot or at room temperature.
You can purée this in a blender, food processor or use a stick blender. If you use the later, you may not achieve a totally smooth purée if that's your goal. If you substitute onion for the leeks use about 1/2 cup, diced. Leeks are milder than onions. If you use a blender or food processor, cool down your soup for a few minutes, fill the blender or food processor no more than 1/3 full. If you use the blender, crack the top just a tiny bit and hold a folded kitchen towel over the stop. Hot liquids when blended, expand and can become volcanic. If you're using a stick blender, make sure you cool the soup down and it is in a deep pot before you start.
If you are using a commercially prepared stock or broth, be conservative in how you season the leeks - you may even wish to pass on adding any salt until you've added the stock or broth.
- 1 tablespoon unsalted butter or olive oil
- 1 or 2 leeks (depending on size) white and light green parts washed, medium dice (about 1 to 1 1/2 cups)
- 4 cups hot stock (chicken, vegetable) or water
- 1 small (about 4" long) russet potato peeled, medium dice
- 4 cups sorrel leaves (or spinach or watercress), washed with the stems below the leaves removed.
- salt and pepper
- Garnish with a swirl of yogurt (whole milk), half-and-half or cream, a tablespoon per serving will do the trick and some pepper.
- Heat a large sauce pan or small dutch oven (at least 3 quart capacity) over medium high heat. Add the butter and adjust the heat to medium. When the foam has died down, add the leeks and a pinch of salt. Cook the leeks gently, adjust the heat down so they do not brown, but cook until they are soft. If you want to add a little bit of the stock (as I did), add about 1/3 cup.
- Add the hot stock to the pan and the diced potato. Bring the mixture to a simmer and cover the pot. Cook for about 10 minutes until the diced potato is completely cooked through and offers no resistance when you poke a piece with a fork.
- Add the sorrel leaves to the pot and stir gently. Simmer for an additional 5 minutes and remove your pan from the heat. Cool down for a few minutes. Puree in thirds (see blender/hot liquid safety note in the head notes) until it is as smooth as you desire. Rinse out the pan and pour in the puréed soup to warm. Serve with a swirl of yogurt, half-and-half or cream - about a tablespoon per serving.