Author Notes
This soup is built for comfort. In all honesty it is nothing more then creamy vegetable soup with rice but when you add the sorrel something sublime happens and you end up with a soup that is extraordinary. —thirschfeld
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Ingredients
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2 tablespoons
unsalted butter
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1 cup
yellow onion, small dice
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1/4 cup
carrots, peeled and diced small
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1/4 cup
celery, washed, trimmed and small dice
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2 cups
starchy potatoes, small dice
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1/3 cup
basmati rice
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4 cups
vegetable broth
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1 cup
cream
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2 1/2 cups
sorrel, washed, spun dry and chopped
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2 teaspoons
fresh thyme, minced
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kosher salt and fresh ground pepper
Directions
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Place a 3 quart enameled Dutch oven over medium heat. Add the butter and as it melts add the onions, carrots and celery. Season them with a two finger pinch of salt and a few grinds of fresh pepper.
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Let the vegetables sweat until tender then add the potatoes, rice and vegetable stock. Bring the soup to a boil then reduce the heat to a simmer.
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Cook until the rice and potatoes are tender. Anywhere between 20 and 30 minutes. Once they are tender add the cream, sorrel and fresh thyme. Heat the soup through and until the sorrel is wilted. Taste and adjust the seasoning.
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Serve.
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