Best Sorrel Potato Soup Recipes

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

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

SORREL AND POTATO SOUP-POTAGE à L'OSEILLE -

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

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

Provided by lauralie41

Categories Savory

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

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