Sorrel and Potato Soup-Potage à L'oseille -

Total Time
Prep 20 mins
Cook 20 mins

Chef Steve Kemp, CC shared his special recipe with everyone on's website. This soup recipe will also be a great addition to our Zaar World Tour 2005 swap.

Ingredients Nutrition


  1. 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.
  2. When mixture has been reduced pour in chicken stock, add potatoes,thyme and heavy cream.
  3. Bring soup to a boil, stirring occasionally. Reduce to a simmer for 10 minutes or until potatoes are fork tender. Remove from heat.
  4. Discard bay leaves from soup mixture and add fresh sorrel, puree the soup. Add nutmeg and season soup to taste with salt and pepper.
  5. When ready to serve, garnish with fresh chives.
Most Helpful

My husband says this is the best soup I've ever made! Thanks!

rosieo June 20, 2010

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.

teveve November 11, 2009

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!

Spectatrix September 28, 2008