Potato Sorrel Potage

READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add Chardonnay wine and reduce by half.
  • 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.
  • Remove Potage from the heat and add Fresh Sorrel, nutmeg, fine sea salt, white pepper and puree the Potage.
  • Serve Potage in warm bowls.
  • Garnish with Fresh Chopped Chives.
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