Sorrel And Potato Soup Potage à Loseille Recipes

SORREL SOUP

Steps:

• In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
• Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.

SORREL AND POTATO GRATIN

Steps:

• Preheat oven to 350 degrees. Coat an 8-inch square baking dish with 1 tablespoon butter. Arrange shallots in an even layer over bottom of baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Arrange half of the sorrel over shallots, then layer with half of the potatoes. Season with 1/4 teaspoon salt. Repeat with remaining sorrel and potatoes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour cream over top, and dot with remaining tablespoon butter.
• Cover with foil; bake 1 hour. Uncover; bake until potatoes are tender and cream is thick, about 20 minutes more. Let stand 15 minutes before serving.

POTATO AND SORREL GRATIN

Steps:

• Place potatoes in a wide saucepan and cover with water. Add salt to taste and bring water to a boil over medium-high heat. Reduce heat to medium, cover partially and gently boil potatoes for 20 minutes, or until tender all the way through but firm enough to slice. Drain, return the potatoes to the pan, cover and let sit for 15 minutes. Remove from the pot and using a towel to grip the potatoes if they are too hot to handle, slice about 1/2 inch thick, or if you prefer, cut in dice. Transfer to a large bowl.
• Meanwhile stem and wash sorrel leaves. Heat a wide skillet over high heat and add the sorrel, in batches if necessary. Stir until sorrel has wilted in the liquid left on the leaves after washing. The color will go from bright green to drab olive and the sorrel will melt down to what looks like a purée. Don't worry, it will be chopped and mixed with the other ingredients and you won't mind the color. When all of the sorrel has wilted, remove from heat and transfer to a strainer or a colander. Rinse briefly with cold water, then press or squeeze out excess liquid. Chop medium-fine. Transfer to bowl with the potatoes, toss together and season with salt and pepper.
• Preheat oven to 375 degrees. Rub sides and bottom of a 2- to 2 1/2-quart baking dish or gratin with the cut side of the garlic clove. Oil dish with olive oil. Mince remaining garlic and add to potatoes and sorrel.
• Beat eggs in a medium bowl. Add salt to taste (I use about 1/2 teaspoon). Whisk in milk. Add to potatoes and sorrel and stir well to distribute sorrel evenly throughout the mixture. Stir in cheeses and freshly ground pepper, and scrape into the baking dish.
• Bake 45 minutes, or until set and the top and sides are nicely browned. Remove from the heat and allow to sit for 10 minutes or longer before serving.

SORREL AND POTATO SOUP-POTAGE à L'OSEILLE -

Steps:

• In a Dutch oven melt butter. Add shallots and bay leaves to melted butter and sweat shallots until tender, approximately 2-3 minutes. Add garlic and stir well for a minute, pour in wine and reduce by half.
• When mixture has been reduced pour in chicken stock, add potatoes,thyme and heavy cream.
• Bring soup to a boil, stirring occasionally. Reduce to a simmer for 10 minutes or until potatoes are fork tender. Remove from heat.
• Discard bay leaves from soup mixture and add fresh sorrel, puree the soup. Add nutmeg and season soup to taste with salt and pepper.
• When ready to serve, garnish with fresh chives.

SORREL-POTATO SOUP

Steps:

• 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.

POTATO SORREL POTAGE

Steps:

• Melt butter in a Dutch oven. Add bay leaves, shallots and sauté until tender about 3-4 minutes. Add garlic and sauté until soft, about 1-2 minutes.
• Add Chardonnay wine and reduce by half.
• Add chicken stock, potatoes, French thyme, marjoram and heavy cream. Bring to a full boil and reduce to a simmer for 25 minutes or until potatoes are tender.
• Remove Potage from the heat and add Fresh Sorrel, nutmeg, fine sea salt, white pepper and puree the Potage.
• Serve Potage in warm bowls.
• Garnish with Fresh Chopped Chives.

POTAGE DE LENTILLES à L'OSEILLE

Steps:

• Place the lentils in a large saucepan and add the stock. Simmer over low heat until softened, 30 minutes or so.
• Meanwhile, melt 1 tablespoon of the butter in a deep skillet over medium heat and cook the sorrel until softened, about 5 minutes. Stir the sorrel into the simmering lentils along with the salt, pepper, and sugar; bring the mixture to a boil, then lower the heat and simmer, stirring occasionally, for about 10 minutes.
• At this point you can adjust the seasoning-now is the time to add lemon if you think the soup needs some-and serve, or you can puree the soup, which is somewhat more elegant. To do so, use a food mill, an immersion blender, or an upright blender and puree the mixture until smooth, working in batches if necessary. (In this as in every instance, take care when pureeing hot liquid; it's best, if you have the time, to let the mixture cool to room temperature before pureeing.) Reheat the soup in the pan and stir in the remaining butter, or cover and refrigerate the soup for up to a couple of days, adding the butter (and a little water if necessary) when you reheat it.