Sorrel Soup with Garlic Chives

1/4 cup clarified butter (or olive oil)
1/4 cup snipped garlic chives (or chives or scallions)
4 tablespoons extra virgin olive oil
1/2 medium yellow onion, sliced
2 teaspoons fine grain sea salt
1 medium potato, small cubes
1/2 teaspoon fresh thyme leaves, chopped
4 cups water
3 cups chopped sorrel
1/4 cup plain yogurt
4 teaspoons minced preserved lemon rind 

Heat the clarified butter just until you see small bubbles form at the edge of the pan. Turn off the heat, immediately add chives, and set aside - you'll top the soup with a bit of this. In a medium pot, over medium-high heat, add 3 tablespoons of the olive oil, the onion, and salt. Saute until onions soften a bit, then stir in the potato and thyme, until coated. Add the water, bring to a simmer, and cook until potatoes are tender. Turn off heat, then, just before serving, add the sorrel, and puree with a hand blender. Serve topped with the reserved garlic chive butter and a yogurt drizzle made by whisking together the remaining tablespoon olive oil, yogurt, and preserve lemon rind. 

Serves 4 - 6 as a side.

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