Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 807.96 Kcal (3383 kJ) | ||
| Calories from fat | 291.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.35g | 50% | |
|---|---|---|---|
| Cholesterol | 117.09mg | 39% | |
| Sodium | 172.23mg | 7% | |
| Potassium | 1079.62mg | 23% | |
| Total Carbs | 119.26g | 40% | |
| Sugars | 78.16g | 313% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 9.05g | 18% | |
| Vitamin C | 38.9mg | 65% | |
| Iron | 160mg | 889% | |
| Calcium | 97.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 152.56 Kcal (639 kJ) | ||
| Calories from fat | 54.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 50% | |
|---|---|---|---|
| Cholesterol | 22.11mg | 39% | |
| Sodium | 32.52mg | 7% | |
| Potassium | 203.85mg | 23% | |
| Total Carbs | 22.52g | 40% | |
| Sugars | 14.76g | 313% | |
| Dietary Fiber | 0.59g | 12% | |
| Protein | 1.71g | 18% | |
| Vitamin C | 7.3mg | 65% | |
| Iron | 30.2mg | 889% | |
| Calcium | 18.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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