Alstede Fresh Sorrel Potato Carrot Soup
1 T butter melted with 2 T olive oil
2 medium potatoes, peeled and cubed
2 carrots, peeled and chopped
4 cloves of garlic, minced
6 c vegetable broth (have more on hand as needed)
2-3 c sorrel leaves washed, rib removed, and torn
Greek Yogurt or Sour cream (optional)
Melt the butter in a Dutch oven over low heat and add the olive oil.
Stir in the potatoes, carrots, & garlic. Sauté until the garlic is soft but not brown.
Add the broth and simmer over medium heat until the vegetables are tender, 20-25 minutes.
Add the Sorrel and allow the leaves to wilt.
Serve immediately with a dollop of sour cream.
This is a nutritious dish that is really easy to make and a very satisfying meal served with a small piece of bread and a side salad or other vegetable.
Farm Kitchen Tip – Sorrel is a leafy green that can also be used as an herb. Young tender Sorrel is most often found in Salad mixes. Sorrel can be wilted into soups or stews, chopped sauteed sorrel can be added to Frittata or Quiche or try adding sorrel to a stir fry for a delicious result. The sorrel growing in our green house is red, it has a tangy lemony flavor, if picking young leaves add them to salad and then you may need to make adjustments to vinegar or lemon used in the dressing, More mature leaves are better cooked.
Recipes & photos provided by Jenn Borealo,
Culinary Specialist at Alstede Farms