localeaves
Servings:
2
Prep time:
00:10
Cook time:
00:30
A dish to keep you warm during the old evenings of winter.
Ingredients
- 1 localeaves Sorrel
- 30 g unsalted butter
- 2 medium sizes diced shallots
- 1 clove garlic (minced)
- 250 g potatoes (peeled and slice in cubes)
- 0.5 L chicken stock
- 60 ml heavy cream
- Salt
- Pepper
- localeaves Chard stems for garnish (optional)
Instructions
- Melt the butter in a soup pot over medium heat. Add the shallots and turn the heat to medium low. Cook for about 5-10 minutes or until shallots are transparent.
- While the shallots are cooking, pour the stock in to another pot and bring to a simmer.
- Add the garlic with the shallots and cook for 2 more minutes.
Add the potatoes to the pot and cook for additional 5 minutes over medium heat. Add salt to the potatoes. - Whisk in the chicken stock. Let it simmer for 20 min or until the potatoes are soft.
- Remove from heat and add the sorrel in to the pot.
- Use a hand blender (or regular blender) to give a smooth texture to the soup.
- Season with salt and pepper according to your preferences.
Serve the soup and stir in the heavy cream.
Use chard stems for garnish.
