Sorrel-Potato Soup recipe
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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
Nutrition Info
- 432.8 caloriescarbohydrate: 46.3 gcholesterol: 44.8 mgfat: 24.6 gfiber: 5.2 gprotein: 8.5 gsaturatedFat: 10.2 gservingSize: -sodium: 781.7 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Sorrel-Potato Soup
Directions
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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.