Pureed Potato and Wild Dock Soup

Name: Pureed Potato and Wild Dock Soup
Yield: Serves 6 as a first course
Ingredients: Lime wedges; ¼ teaspoon white pepper; 1 teaspoon sugar; 4½ cups vegetable or light meat broth; 4½ cups vegetable or light meat broth; 1¼ teaspoons kosher salt (omit if broth is salted); 1 tablespoon corn oil; 1¼ pounds potatoes (preferably yellow-fleshed); 2 medium carrots; 2 or 3 celery stalks with leaves; 1 medium onion; 6 ounces wild dock (any kind)

Preparation info

Serves
6
as a first course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Subtle, with a smooth, thick consistency and the look of bright split pea soup, this gentle blend has the familiar appeal of potato soup, but mysterious earthy-tart undertones. For a strong wild taste, set aside a few dock leaves, strip their stems, and cut into very fine chiffonade for garnish.

Ingredients

6 ounces wild dock (any kind)
1 medium onion
2 or 3 celery stalks with leaves</

Starter
Gluten-free
Soup
Vegan

Method

Wash dock in several changes of water, lifting out so any debris sinks to the bottom. Repeat as needed. Bunch tightly and slice (you should have about 4 lightly packed cups). Chop onion, celery, and carrots. Peel potatoes and cut into rough dice.
Heat oil in medium soup pot over moderately low heat. Stir in onion, celery, carrot, and salt. Cook until vegetables