Best Potato Sorrel Potage Recipes

Sorrel and Potato Soup-Potage à L'oseille - image

Provided by lauralie41

Categories Savory

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

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
salt
white pepper

Steps:

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.

Nutrition Facts : Calories 744, Fat 61.8, SaturatedFat 38.1, Cholesterol 224.9, Sodium 197.9, Carbohydrate 38.9, Fiber 2.4, Sugar 2.8, Protein 8.5

Potato Sorrel Potage image

Provided by Potagekempcc

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

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)

Steps:

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.

Nutrition Facts : Calories 919.9, Fat 79, SaturatedFat 48.6, Cholesterol 285.5, Sodium 1033.4, Carbohydrate 43, Fiber 3.2, Sugar 3.6, Protein 10.8