Vegetable Soup Recipe · 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.

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

Cooking Directions

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

Nutrition Facts

• calories432.8
• carbohydrateContent46.3 g
• cholesterolContent44.8 mg
• fatContent24.6 g
• fiberContent5.2 g
• proteinContent8.5 g
• saturatedFatContent10.2 g
• sodiumContent781.7 mg
• sugarContent2.1 g