Name: Sorrel-Potato Soup recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 781.7 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

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.

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