Sorrel And Potato Soup-Potage À L'Oseille -

1. 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. 2

   When mixture has been reduced pour in chicken stock, add potatoes,thyme and heavy cream.

3. 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. 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. 5

   When ready to serve, garnish with fresh chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.