SORREL-POTATO SOUP

Sorrel-Potato Soup image

I can see why the French love this soup! A special, delicious soup with a taste all its own. This is a definite must-make over and over again! You can use any sorrel you like in making this recipe, sheep's sorrel, wood sorrel, or garden sorrel. Serve hot or chilled. Drizzle with a little cream and garnish with a sprig of sorrel and serve with a fresh green salad.

Provided by Shanda

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

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Ingredients

3 tablespoons extra-virgin olive oil
3 tablespoons finely chopped fresh garlic
1 ½ cups lightly packed sorrel leaves
2 pounds potatoes, unpeeled and cut into 1-inch pieces
2 cups vegetable stock
1 teaspoon salt
¾ teaspoon chopped fresh thyme
¼ teaspoon freshly ground black pepper
2 cups half-and-half

Steps:

Heat olive oil in a stockpot over low heat until it begins to shimmer; add garlic. Cook, stirring occasionally, until fragrant, about 1 minute. Add sorrel and cook, stirring occasionally, until leaves are wilted and turn from bright green to a dull, khaki color, 3 to 4 minutes.
Place potatoes, vegetable stock, salt, thyme, and pepper into the pot. Bring mixture to a boil, about 5 minutes. Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes. Remove from heat; let cool 10 minutes.
Pour in half-and-half. Blend mixture with an immersion blender until smooth. Taste and adjust salt if desired.

Nutrition Facts : Calories 432.8 calories, Carbohydrate 46.3 g, Cholesterol 44.8 mg, Fat 24.6 g, Fiber 5.2 g, Protein 8.5 g, SaturatedFat 10.2 g, Sodium 781.7 mg, Sugar 2.1 g