sorrel-pea-and-leek-soup-11992.json

{
    "directions": [
        "In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened. Peel potato and cut into 1-inch cubes. Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.",
        "In a blender pur\u00e9e potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl. Whisk in sour cream and remaining 1/2 cup water, adding additional to thin soup to desired consistency. Chill soup, covered, at least 2 hours, and up to 24.",
        "Just before serving, stir in lemon juice and salt and pepper to taste. Garnish soup with egg and sorrel."
    ],
    "ingredients": [
        "white and pale green parts of 3 leeks (about 3/4 pound), chopped, washed well, and drained",
        "1 1/2 tablespoons olive oil",
        "1 small boiling potato (about 1/4 pound)",
        "1 1/2 cups chicken broth",
        "1 1/2 cups cold water plus additional to thin soup",
        "1/2 cup shelled fresh or thawed frozen peas",
        "1/4 pound sorrel*, stems discarded and leaves washed, spun dry, and cut crosswise into thin strips (about 3 cups loosely packed)",
        "1/3 cup sour cream",
        "1 teaspoon fresh lemon juice, or to taste",
        "Garnish: chopped hard-boiled egg and thin strips of sorrel",
        "available seasonally at some supermarkets and specialty produce markets"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Leafy Green",
        "Herb",
        "Onion",
        "Freeze/Chill",
        "Low Fat",
        "Low Cal",
        "Chill",
        "Gourmet"
    ],
    "title": "Sorrel, Pea, and Leek Soup",
    "url": "http://www.epicurious.com/recipes/food/views/sorrel-pea-and-leek-soup-11992"
}