Sorrel Soup

6 tbsp. butter
6 med. potatoes, cut into small pieces
handful of fresh sorrel leaves, quartered
½ tsp. salt
pepper
½ lb. Bobak’s Fresh Polish Sausage
chives, chopped


Cook sausage in water and cover, save broth.  Melt butter in large pot, add sorrel and potatoes; Cook 5-7 minutes until leaves are wilted, stirring constantly.  Add 3 cups broth and 3 cups water; bring to a boil then simmer 20 minutes until potatoes are tender. Cool, Take out half of the potatoes and save, place rest of potatoes an broth in blender, blend until creamy.  Season. Return to pot and add remaining potatoes and sausage.  Heat and serve, garnish with chives.

 

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