Sorrel Tarragon Soup

Name: Sorrel Tarragon Soup
Yield: 7 cups
Ingredients: 1 teaspoon freshly ground black pepper; 1 teaspoon salt; 2 teaspoons dried tarragon; 1 teaspoon ground mace; 1 cup loosely packed chopped fresh Italian (flat-leaf) parsley; 1 tablespoon fresh lemon juice; 4 cups Berta’s Chicken Stock or canned broth; 1 medium potato, peeled and cut into 6 pieces; 2 large onions, halved crosswise and thinly sliced; 5 large cloves garlic, crushed; 1 cup (2 sticks) unsalted butter; Pinch of cayenne pepper

Preparation info

7
cups

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Ingredients

1 cup (2 sticks) unsalted butter
2 large onions, halved crosswise and thinly sliced
5

Soup
Gluten-free

Method

In a heavy medium-size soup pot, melt the butter over low heat. Add the onions and garlic, cover, and cook, stirring occasionally, for 15 minutes.
Add the sorrel, stir well, and cook, covered, 5 minutes.
Add all the remaining ingredients, and bring to a boil. Reduce the heat, cover, and simmer 50 minutes.
Process the mixture, in small batche