Potato Sorrel Potage

Sorrel is very popular in France and has a Lemony taste. Sorrel, potatoes and leeks are pureed with Heavy Cream to finish the Potage.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  tablespoons unsalted butter
• 2  bay leaves
• 1  cup shallot (Chopped)
• 5  cups yukon gold potatoes (Chopped)
• 1  tablespoon garlic (chopped)
• 1⁄2 cup  Chardonnay wine
• 3  cups  chicken stock (Home Made)
• 4  tablespoons  French thyme (Chopped)
• 4  tablespoons marjoram (Chopped)
• 5  cups heavy cream (Tempered)
• 3  cups sorrel (Chopped)
• 1  pinch ground nutmeg
• 2  teaspoons fine sea salt
• 2  teaspoons white pepper
• 1  cup chives (Chopped)

Directions

1. Melt butter in a Dutch oven. Add bay leaves, shallots and sauté until tender about 3-4 minutes. Add garlic and sauté until soft, about 1-2 minutes.
2. Add Chardonnay wine and reduce by half.
3. Add chicken stock, potatoes, French thyme, marjoram and heavy cream. Bring to a full boil and reduce to a simmer for 25 minutes or until potatoes are tender.
4. Remove Potage from the heat and add Fresh Sorrel, nutmeg, fine sea salt, white pepper and puree the Potage.
5. Serve Potage in warm bowls.
6. Garnish with Fresh Chopped Chives.