© JACQUES & COMPANY 2011
Makes 4 servings
2 cups fresh sorrel leaves
2 medium russet potatoes, peeled and 1" dice
2 tablespoons olive oil
1 cup heavy cream
6 cups water
2 whole eggs
Wash and remove the stems from the sorrel leaves. Heat the olive oil in a large stockpot, add the sorrel leaves and potato. Stir until the leaves are wilted. Add the water and simmer until the potatoes are soft.
Puree the soup with a hand-held mixer or in a food processor until smooth. Add the cream, salt and pepper to taste and bring back to simmer.
The soup could be enjoyed as is, but I personally love this soup with the addition of the eggs lightly scrambled with a fork and added to the soup just before serving. This will make the soup richer and more
Note: Sorrel can be easily grown in any garden, and regrows rapidly after cutting. Sorrel is also wonderful in sauces for fish dishes.
Wine Suggestion: A great Riesling.
The leaves of French sorrel (rumex scutatis) are broader and rounder than the pointed leaves of garden sorrel (rumex acetosa).