Sorrel-Potato Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 433 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Pour in half-and-half. Blend mixture with an immersion blender until smooth. Taste and adjust salt if desired.