Sorrel and Potato Soup
Ingredients
- 1 tablespoon butter
- 3 slices thick bacon diced
- 1 medium onion diced
- 2 cloves garlic minced
- 1/2 cup white wine dry
- 1 1/2 quarts chicken broth light -to medium
- 3/4 pounds yukon gold potatoes diced
- 2 tablespoons lemon juice
- 4 tablespoons heavy cream
- 1/2 pound sorrel leaves chopped, discard stems
- salt to taste
- pepper to taste
Instructions
- Using a large saucepan, melt the butter over medium heat
- Add the diced bacon and cook until lightly brown.
- Add the diced onion and cook until soft and they begin to brown.
- Add the garlic and cook for 1 minute.
- Add the wine and use a wooden spoon deglaze, scraping and dissolving all of the tasty brown bits.
- Add the chicken stock and bring the mixture to a simmer.
- Mix in the potatoes and cook for about 10 or 15 minutes. Until the potatoes are tender.
- Add the lemon juice and heavy cream. Stir and simmer for another minute or two.
- Turn off the heat and stir in the sorrel. Add salt and pepper to taste.
- Serve. It goes well with rustic bread and a dry white wine.