Tangy Sorrel and Potato Soup with Bacon Recipe

Name: Tangy Sorrel and Potato Soup with Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1/4 pound French baguette, crusts removed, bread cut into 1/2-inch dice; 2 ounces smoky bacon, cut into 1/4-inch dice; 1 medium onion, cut into 1/4-inch dice; 1/2 cup dry white wine; 1 1/2 quarts chicken stock or canned low-sodium broth; 1 garlic clove, minced; 1/2 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice; Salt and freshly ground pepper; 1 1/2 tablespoons fresh lemon juice; 1/4 teaspoon finely grated lemon zest; 3 tablespoons creme fraiche or heavy cream; 1/2 pound sorrel, stems discarded, leaves coarsely chopped

Servings: persons

2 tablespoons unsalted butter
1/4 pound French baguette, crusts removed, bread cut into 1/2-inch dice
2 ounces smoky bacon, cut into 1/4-inch dice
1 medium onion, cut into 1/4-inch dice
1/2 cup dry white wine
1 1/2 quarts chicken stock or canned low-sodium broth
1 garlic clove, minced
1/2 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice
Salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
3 tablespoons creme fraiche or heavy cream
1/2 pound sorrel, stems discarded, leaves coarsely chopped

1
Melt 1 tablespoon of the butter in a large skillet.
2
Add the diced baguette and cook over moderately low heat until browned on the bottom, about 3 minutes.
3
Stir the croutons and cook until crisp all over, about 2 minutes longer.
4
Transfer to a plate to cool.
5
Melt the remaining 1 tablespoon of butter in a large saucepan.
6
Add the bacon and cook over moderately low heat until lightly browned, about 4 minutes.
7
Add the onion and cook until softened, about 7 minutes.
8
Add the wine and simmer until almost evaporated, about 4 minutes.
9
Add the stock and garlic and bring to a simmer.
10
Add the potatoes, season with salt and pepper and cook until tender, about 10 minutes.
11
Stir in the lemon juice and zest and the creme fraiche and simmer for 2 minutes.
12
Remove from the heat and stir in the sorrel.
13
Season with salt and pepper.
14
Ladle the soup into bowls and serve; pass the croutons at the table.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1/4 pound French baguette, crusts removed, bread cut into 1/2-inch dice, 2 ounces smoky bacon, cut into 1/4-inch dice, 1 medium onion, cut into 1/4-inch dice, and more.

Yes, Tangy Sorrel and Potato Soup with Bacon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tangy Sorrel and Potato Soup with Bacon

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