Potato Sorrel Potage

• 2 tablespoons unsalted butter
• 2 bay leaves
• 1 cup shallot (Chopped)
• 5 cups yukon gold potatoes (Chopped)
• 1 tablespoon garlic (chopped)
• 1/2 cup Chardonnay wine
• 3 cups chicken stock (Home Made)
• 4 tablespoons French thyme (Chopped)
• 4 tablespoons marjoram (Chopped)
• 5 cups heavy cream (Tempered)
• 3 cups sorrel (Chopped)
• 1 pinch ground nutmeg
• 2 teaspoons fine sea salt
• 2 teaspoons white pepper
• 1 cup chives (Chopped)

1. Melt butter in a Dutch oven. Add bay leaves, shallots and saute until tender about 3-4 minutes. Add garlic and saute until soft, about 1-2 minutes.
2. Add Chardonnay wine and reduce by half.
3. Add chicken stock, potatoes, French thyme, marjoram and heavy cream. Bring to a full boil and reduce to a simmer for 25 minutes or until potatoes are tender.
4. Remove Potage from the heat and add Fresh Sorrel, nutmeg, fine sea salt, white pepper and puree the Potage.
5. Serve Potage in warm bowls.
6. Garnish with Fresh Chopped Chives.

unsalted butter, bay leaves, shallot, gold potatoes, garlic, chardonnay wine, chicken stock, thyme, marjoram, heavy cream, sorrel, ground nutmeg, salt, white pepper, chives

Taken from www.food.com/recipe/potato-sorrel-potage-534651 (may not work)