Potato Sorrel Soup
Recipe courtesy of Red Wing Farm
- 2 cups potatoes, small dice or slices
- 2–3 cups sorrel leaves, washed and roughly chopped
- 2–3 cloves garlic, peeled
- 2–3 tablespoons butter
- ½ teaspoon dried thyme leaves or a few sprigs fresh thyme, chopped
- 3 cups vegetable stock
- Salt and freshly ground black pepper to taste
- In a heavy soup pot, sauté potatoes in butter and thyme until lightly browned. As potatoes are browning, press garlic with a garlic press and stir into buttery potatoes.
- Add a few shakes each of salt and pepper.
- Add a small amount of water to keep potatoes from sticking to the pot.
- Add sorrel and cover, allowing the leaves to wilt.
- Add the rest veggie stock and simmer over medium heat for 20 minutes or until potatoes are tender; then reduce heat to low.
- Continue cooking over low heat until a creamy texture is achieved.
- Add more salt and pepper to taste.
- Top with a dollop of sour cream and/or fresh chives if you like
Serves 2–3. Prep time, 10 minutes; cook time, 30–40 minutes.
About sorrel: sorrel leaves have a tart, somewhat lemony flavor and are rich in potassium, vitamin A, and vitamin C. The smaller leaves are great added to sandwiches or salads in small quantities; save larger leaves for cooking. Add small amounts of pureed sorrel to pestos and soups; in recipes that call for spinach, try substituting about ¼to ½ of the spinach with sorrel. Sorrel doesn’t dry well, but you can puree the leaves and store in the freezer to use as seasoning. When adding sorrel to recipes, cut back on the amount of any acidic ingredients, such as lemon and/or vinegar.