Soups main page

  Apple curry soup
  Bean soup with bacon bits
  Bili-bi soup
  Black bean soup
  Buckwheat noodle and chicken soup
  Cabbage diet soup
  Canadian cheddar cheese soup
  Carrot soup with ginger
  Caribean sweet potato soup with gingered shrimp
  Celery, chestnut and apple soup
  Cheddar cheese soup
  Chicken barley soup
  Chicken soup
  Chicken broth
  Chickpea spinach soup
  Chilled curried potato-leek soup
  Chilled shrimp, avocado and cucumber soup
  Chive tomato soup
  Chlodnik
  Cod and potato chowder
  Cod bouillabaisse
  Cod chowder
  Cold broccoli soup
  Conch chowder
  Consomme belle vue
  Consomme with chicken dumplings
  Corn chowder
  Corn and lobster chowder
  Cream of chicken soup
  Cream of pumpkin soup
  Cream of tomato soup
  Creme Dubarry
  Creme marquise
  Curried clam soup
  Curried squash soup with frizzled leeks
  Fiddlehead soup
  French onion soup
  Fresh tomato-basil soup
  Lentil soup
  Lettuce soup
  Lobster bisque
  Manhattan clam chowder
  Matelote of salmon
  Minestrone soup
  Minestrone with cabbage and spinach
  Mussel and scallop soup
  Mussel soup
  New england clam chowder
  Oyster bisque florentine
  Pasta and garbanzo bean soup
  Potage germiny
  Potage parmentier
  Potage rossolnick
  Provencale fish soup
  Red pepper bisque
  Roasted celery root, potato and wild mushroom soup
  Roasted onion and garlic soup
  Roasted tomato and corn soup
  Sesame noodle soup with ginger and chilies
  Sorrel and potato soup
  Sorrel, spinach and tomato soup
  Spanish fish stew
  Stilton cauliflower soup
  Tofu soup with scallions and sprouts
  Thai coconut chicken soup with ginger
  Tomato and leek soup
  Tomato soup
  Tomato-fennel consomme

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

SORREL, SPINACH AND TOMATO SOUP

serves 8

1 large onion
4 tablespoons butter
1/2 pound sorrel leaves, cleaned
2 tablespoons flour
1 1/2 quarts chicken stock
1 pound tomatoes, peeled and seeded
1/2 pound fresh spinach
1/2 cup sour cream or creme fraiche

In a soup pot, sauté a large diced onion in 4 tablespoons butter till tender.
Add 1/2 pound cleaned sorrel leaves. Cook till wilted. Stir in flour. Add chicken stock. Mix well and bring to boil.
Add 1 pound diced peeled, seeded tomatoes, and 1/2 pound fresh spinach, washed and sliced. Simmer soup.
Stir in sour cream or crême fraiche into soup. Season to taste with salt and pepper, heat and serve.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.