Wednesday, March 14, 11:00AM-2:00 PM
“An Irish Spring”
Irish Potato and Sorrel Bisque

Photo by Peggy Wiltz

Prep Time:  15-20 Minutes
Yields:  6 Servings

Comment:
Fresh sorrel, which can be substituted in any recipe that calls for spinach, should be added at the end of a recipe for best flavor.

Ingredients:
5 cups diced russet potatoes
3 cups chopped fresh sorrel leaves
1 tbsp unsalted butter
1 cup diced shallots
2 bay leaves
1 tbsp minced garlic
½ cup white wine
2 cups chicken stock
1 tbsp minced lemon thyme
4 cups heavy cream
pinch ground nutmeg
salt & black pepper to taste

Method:
In a large Dutch oven over medium–high heat, melt butter, add shallots and bay leaves. Sauté 2-3 minutes or until tender. Add garlic and white wine, cook and reduce mixture by half. Add chicken stock, potatoes, lemon thyme and heavy cream. Bring to a slow boil, reduce to simmer. Cook for about 10 minutes or until potatoes are tender. Remove from heat. Take out bay leaves, add sorrel and puree in a blender. Add nutmeg and season to taste with salt and pepper.