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Title: Sorrel & Potato Soup
Yield: 6 1 L Jars

Ingredients

      3    shallot; finely chopped
    450 g  sorrel; stalked & shredded
    900 g  potatoes; peeled & cubed
    100 g  butter
      4 l  chicken stock; or white
      1    salt
      1    pepper
 
  ----------------------------TO FINISH---------------------------------
      6 md egg yolks
     12 tb cream
      1    croutons

Instructions

Peel and quarter the shallot, wash the sorrel, cut out any tough stalks
and roughly shred the leaves. Peel and roughly chop the potatoes. Using
the metal blade of the magimix, process the shallot until finely chopped.
Remove and chop the potato till smallish. Melt the butter in a pan, add
the shallots and cook over low heat until soft and transparent. Add the
sorrel and cook a further couple of minutes until the sorrel is soft. Add
the potatoes, mix well and pour on the stock. Bring to the boil, season
and simmer until the potatoes are very soft - about 40 - 50 minutes.
Remove from heat and drain liquid from pan. Blend the vegetables until
very smooth in magimix. Return to clean pan, blend in cooking liquid,
(and yolks & cream if serving straight away). Reheat without boiling,
correct seasoning, serve with croutons. Recipe adapted from "The Magimix
Cookery Book" Marika Tenbury Hanson by IMH c/o Le MarYol BBS 2:325/3.4

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