Sorrel And Potato Soup-potage à L'oseille -

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon butter, unsalted
• 2 bay leaves
• 1 cup shallot, diced
• 1 tablespoon garlic, minced
• 1/2 cup 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
• pepper

Recipe

• 1 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 when mixture has been reduced pour in chicken stock, add potatoes,thyme and heavy cream.
• 3 bring soup to a boil, stirring occasionally. reduce to a simmer for 10 minutes or until potatoes are fork tender. remove from heat.
• 4 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 when ready to serve, garnish with fresh chives.