Sorrel, Fennel and Potato Soup

I bought some sorrel (sour grass) in DePiero’s Farms and made this great soup. Very tender, creamy, with little sour taste.


2 tbsp.unsalted butter
1 small fennel bulbs, sliced
1/2 onion, sliced
1-2 garlic cloves, crushed
1 large Idaho potatoes, peeled and sliced thinly
5 cups chicken stock
2 bunch of sorrel, stems removed, washed and dried
1/2 cup heavy cream
salt and black pepper

In a large saucepan over medium heat melt the butter, add the garlic, fennel and onion; season lightly with salt and pepper. Cook, stirring occasionally until they begin to soften, about 10 to 15 minutes. Fold in the potatoes, and continue to cook for an additional 10 minutes, until the potatoes begin to soften.

Bring stock to boil, add to the vegetables. Reduce the heat to low and gently simmer for 20 minutes, uncovered, until they are cooked.

Add the sorrel, stir well to combine and remove from the heat immediately. Add heavy cream. Carefully ladle the hot soup into a blender. Purée until it is smooth.

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