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4 to 5
first-course servingsEasy
Published 1998
This soup uses lots of good produce. Double it and keep the extra to eat cold the next day. With a vegetarian stock, it is safe for all but vegans.
In a medium saucepan, melt the butter over medium heat; or, for the chilled version, warm the oil over medium heat. Stir in the greens, toss to coat with butter or oil, and cook for about 1 minute. Stir in the stock. Bring to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the greens are tender. Stir in the sorrel and simmer for 5 minutes. The soup can be made ahead to this poi