Sorrel Potato Soup Food

SORREL AND POTATO SOUP-POTAGE à L'OSEILLE -

Steps:

• 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.
• When mixture has been reduced pour in chicken stock, add potatoes,thyme and heavy cream.
• Bring soup to a boil, stirring occasionally. Reduce to a simmer for 10 minutes or until potatoes are fork tender. Remove from heat.
• Discard bay leaves from soup mixture and add fresh sorrel, puree the soup. Add nutmeg and season soup to taste with salt and pepper.
• When ready to serve, garnish with fresh chives.

CAULIFLOWER AND SORREL SOUP

Steps:

• Place the cauliflower florets, potato, and onion in a saucepan with the butter and oil. Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes. The vegetables should not be at all colored.
• Add the stock and bring to a boil, then pour in the milk and return gently to a boil. (This way, there will be no scum forming in the milk.) Season to taste, then simmer, uncovered, for 10-15 minutes when the vegetables should be soft.
• Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender. Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle.
• Stir in the rest of the cream. Taste for seasoning and bring the soup to a boil. Ladle into soup plates, top with sorrel shreds, and add a spoonful of caviar to each. Serve.

JOAN'S SORREL SOUP

Steps:

• In a large Dutch oven, melt butter. Add leeks and garlic and saute until soft.
• Batch by batch, add sorrel, allow to wilt. Continue adding sorrel, stirring well to combine with leeks & garlic.
• Add remaining ingredients and cook for 1 hour at simmer.
• Puree mixture with immersion stick and add more stock if too thick.
• Serve with rye toast croutons.

SORREL SOUP

Steps:

• In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
• Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.

SORREL-POTATO SOUP

Steps:

• 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.