Potage Parisien with Sorrel Cream

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 148

Course: Soups and Stews

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

10 years ago

★ ★ ★ ★ ★ 5/5

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Very good soup, easy to put together. The base is a simple thing with leeks, potatoes, and chicken stock (preferably homemade). This is brought out of the ordinary by the addition of the sorrel cream. Definitely a do-over.

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