Ingredients
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1
-
2
-
1
-
1
-
1/2
-
2
-
5
-
1
-
4
-
3
-
1
-
-
-
-
Directions
Sorrel and Potato Soup-Potage L’oseille -, 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 , My husband says this is the best soup I’ve ever made! Thanks!, Perfect I don’t think this soup will last long as everybody in the family loves it I also made a few changes – used yoghurt instead of cream, and (out of necessity) I dared to substitute half of the potatoes with pumpkin(!) As I said, the result is perfect and the taste of sorrel dominates
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Steps
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1
Done
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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. |
|
2
Done
|
When Mixture Has Been Reduced Pour in Chicken Stock, Add Potatoes,Thyme and Heavy Cream. |
|
3
Done
|
Bring Soup to a Boil, Stirring Occasionally. Reduce to a Simmer For 10 Minutes or Until Potatoes Are Fork Tender. Remove from Heat. |
|
4
Done
|
Discard Bay Leaves from Soup Mixture and Add Fresh Sorrel, Puree the Soup. Add Nutmeg and Season Soup to Taste With Salt and Pepper. |
|
5
Done
|
When Ready to Serve, Garnish With Fresh Chives. |
