Sorrel And Potato Soup Potage à Loseille Recipes

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.

POTATO SORREL POTAGE

Steps:

• Melt butter in a Dutch oven. Add bay leaves, shallots and sauté until tender about 3-4 minutes. Add garlic and sauté until soft, about 1-2 minutes.
• Add Chardonnay wine and reduce by half.
• Add chicken stock, potatoes, French thyme, marjoram and heavy cream. Bring to a full boil and reduce to a simmer for 25 minutes or until potatoes are tender.
• Remove Potage from the heat and add Fresh Sorrel, nutmeg, fine sea salt, white pepper and puree the Potage.
• Serve Potage in warm bowls.
• Garnish with Fresh Chopped Chives.

SOUPE A L'OSEILLE ET AUX PETITS POIS - SORREL AND PEA SOUP

Steps:

• Heat 1 tbs butter in a soup pot, Add the peas and the garlic, and heat them through. Add the flour, and stir this, making sure the flour is all dissolved.
• Add 1 quart of hot or boiling water.
• Add salt and pepper.
• Add the chopped onion, and simmer the soup for 45 minutes.
• Fry the sorrel in 1 tbs butter in a small pan, and add this to the soup.
• Finally, beat the egg yolk, and add this to the soup just before serving to make it smooth.