Potato, chard, and sorrel soup

30 Nov


  • 1 tbsp butter
  • 1 onion, chopped
  • 3 red potatoes, peeled and thinly sliced
  • 1 bunch swiss chard, stems removed, about 10 cups leaves
  • 2 cups sorrel leaves
  • salt and freshly ground black pepper
  • 1/3 cup creme fraiche or cooking cream
  • bread, for dipping


1. Heat the butter in a medium pot over medium-high heat. Add the onion and potatoes and cook, stirring occasionally, until just starting to brown, about 8 minutes.

2. Add 1/2 cup water and scrape the bottom of the pot to release the juices and any stuck bits. Add in the swiss chard and sorrel as well as 1 1/2 tsp salt. As soon as they wilt down, add 4 cups water. Bring to a boil, then simmer, partially covered for 12 to 15 minutes.

3. Using an immersion blender, puree the soup. Taste for salt and season with pepper. Ladle the soup into serving bowls. Mix the creme fraiche with a tiny bit of water and then stir a tbsp or two into each bowl. Serve with bread for dipping.


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