Tangy Sorrel and Potato Soup with Bacon

• 2 tablespoons unsalted butter
• 1/4 pound French baguette, crusts removed, bread cut into 1/2-inch dice
• 2 ounces smoky bacon, cut into 1/4-inch dice
• 1 medium onion, cut into 1/4-inch dice
• 1/2 cup dry white wine
• 1 1/2 quarts chicken stock or canned low-sodium broth
• 1 garlic clove, minced
• 1/2 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice
• Salt and freshly ground pepper
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon finely grated lemon zest
• 3 tablespoons creme fraiche or heavy cream
• 1/2 pound sorrel, stems discarded, leaves coarsely chopped

1. Melt 1 tablespoon of the butter in a large skillet.
2. Add the diced baguette and cook over moderately low heat until browned on the bottom, about 3 minutes.
3. Stir the croutons and cook until crisp all over, about 2 minutes longer.
4. Transfer to a plate to cool.
5. Melt the remaining 1 tablespoon of butter in a large saucepan.
6. Add the bacon and cook over moderately low heat until lightly browned, about 4 minutes.
7. Add the onion and cook until softened, about 7 minutes.
8. Add the wine and simmer until almost evaporated, about 4 minutes.
9. Add the stock and garlic and bring to a simmer.
10. Add the potatoes, season with salt and pepper and cook until tender, about 10 minutes.
11. Stir in the lemon juice and zest and the creme fraiche and simmer for 2 minutes.
12. Remove from the heat and stir in the sorrel.
13. Season with salt and pepper.
14. Ladle the soup into bowls and serve; pass the croutons at the table.

unsalted butter, bread, bacon, onion, white wine, chicken stock, garlic, potatoes, salt, lemon juice, lemon zest, creme fraiche, sorrel

Taken from www.foodandwine.com/recipes/tangy-sorrel-and-potato-soup-with-bacon (may not work)