Sorrel and Potato Soup-Potage à L'oseille -
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 tablespoon butter, unsalted
- 2 bay leaves
- 1 cup shallot, diced
- 1 tablespoon garlic, minced
- 1⁄2 cup white wine
- 2 cups chicken stock
- 5 cups yukon gold potatoes, diced
- 1 tablespoon fresh lemon thyme, minced
- 4 cups heavy cream
- 3 cups fresh sorrel, chopped
- 1 pinch ground nutmeg
- salt
- white pepper
directions
- In a Dutch oven melt butter. Add shallots and bay leaves to melted butter and sweat shallots until tender, approximately 2-3 minutes. Add garlic and stir well for a minute, pour in wine and reduce by half.
- When mixture has been reduced pour in chicken stock, add potatoes,thyme and heavy cream.
- Bring soup to a boil, stirring occasionally. Reduce to a simmer for 10 minutes or until potatoes are fork tender. Remove from heat.
- Discard bay leaves from soup mixture and add fresh sorrel, puree the soup. Add nutmeg and season soup to taste with salt and pepper.
- When ready to serve, garnish with fresh chives.
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Reviews
-
Another ten star recipe--even tho I could not bring myself to make it with 4 cups of heavy cream. I used 3 and 1/4 cups skim milk, 3/4 cup heavy cream--the result was an amazingly rich soup. The sorrel is such a lovely flavor and the touch of nutmeg (fresh grated makes a big difference) really give this soup a lovely finish. Delicious warm, room temperature, or chilled. Thanks Lori!
RECIPE SUBMITTED BY
lauralie41
United States