Prep 20 mins
Cook 20 mins
Chef Steve Kemp, CC shared his special recipe with everyone on About.com's website. This soup recipe will also be a great addition to our Zaar World Tour 2005 swap.
- 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
- white pepper
- 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.
My husband says this is the best soup I've ever made! Thanks!
Perfect. I don't think this soup will last long as everybody in the family loves it. I also made a few changes - I used yoghurt instead of cream, and (out of necessity) I dared to substitute half of the potatoes with pumpkin(!) As I said, the result is perfect and the taste of sorrel dominates.
Delicious soup, though I did make some modifications. I used 4 cups stock, half & half instead of cream, upped the amount of potatoes, added some flour to thicken, and served with chopped bacon on top. The bf and I absolutely loved it!