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Sorrel Soup with Toasted Croutons

Sorrel Soup with Toasted Croutons Recipe

  • 1/4 cup unsalted butter
  • 1 large shallot, minced
  • 4 cups homemade chicken stock (or use Swanson's Organic Chicken Broth)
  • 12 oz. white potatoes, peeled and diced medium
  • 12 oz. fresh sorrel, rinsed and trimmed
  • 1/2 cup heavy cream, preferably organic
  • Sea salt and freshly ground white pepper, to taste
  • Buttered and toasted croutons for serving (made from a hearty Artisanal bread)
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