Sorrel and Potato Soup-Potage à L'oseille -

"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."
 
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Ready In:
40mins
Ingredients:
13
Serves:
6
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ingredients

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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

  1. My husband says this is the best soup I've ever made! Thanks!
     
  2. 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.
     
  3. 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!
     
  4. Great. I didn't puree it because my family likes potato chunks and probably didn't use the full amount of sorrel, but it was terrific. I only made 1/2 batch, but next time will make a whole batch. It was really good.
     
  5. 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!
     
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