Tangy Sorrel and Potato Soup with Bacon


Unlike most soups of this kind, this one isn't pureed. The result is a textured, light-bodied but deeply flavored dish.

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  1. 2 tablespoons unsalted butter
  2. 1/4 pound French baguette, crusts removed, bread cut into 1/2-inch dice
  3. 2 ounces smoky bacon, cut into 1/4-inch dice
  4. 1 medium onion, cut into 1/4-inch dice
  5. 1/2 cup dry white wine
  6. 1 1/2 quarts chicken stock or canned low-sodium broth
  7. 1 garlic clove, minced
  8. 1/2 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice
  9. Salt and freshly ground pepper
  10. 1 1/2 tablespoons fresh lemon juice
  11. 1/4 teaspoon finely grated lemon zest
  12. 3 tablespoons crème fraîche or heavy cream
  13. 1/2 pound sorrel, stems discarded, leaves coarsely chopped
  1. Melt 1 tablespoon of the butter in a large skillet. Add the diced baguette and cook over moderately low heat until browned on the bottom, about 3 minutes. Stir the croutons and cook until crisp all over, about 2 minutes longer. Transfer to a plate to cool.
  2. Melt the remaining 1 tablespoon of butter in a large saucepan. Add the bacon and cook over moderately low heat until lightly browned, about 4 minutes. Add the onion and cook until softened, about 7 minutes. Add the wine and simmer until almost evaporated, about 4 minutes. Add the stock and garlic and bring to a simmer. Add the potatoes, season with salt and pepper and cook until tender, about 10 minutes. Stir in the lemon juice and zest and the crème fraîche and simmer for 2 minutes. Remove from the heat and stir in the sorrel. Season with salt and pepper. Ladle the soup into bowls and serve; pass the croutons at the table.
Make Ahead
The croutons can be made a day ahead. Store in an airtight container. The soup can be made without the sorrel and refrigerated overnight. Bring to a simmer and add the coarsely chopped sorrel just before serving.