• Coke Farms Yukon Gold Potato and Sorrel Soup

    4 tablespoons extra virgin olive oil
    2 tablespoons sweet butter
    1 1/2 pounds Yukon Gold potatoes, washed and diced small
    3 large leeks, including the tender light green portions, washed and diced
    2 quarts vegetable stock
    4 cups sorrel leaves, washed and cut julienne
    Kosher salt and fresh ground pepper

    Directions:
    Heat a large stockpot over medium heat and add olive oil and butter. When the butter melts, add the potatoes and leeks. Cook until the leeks are translucent. Add the stock, bring to a boil and then drop to a simmer.
    Simmer for 15 to 20 minutes or until potatoes are tender. Add salt and pepper to taste and keep warm.

    To serve:
    Place most of the sorrel into 8 bowls, ladle hot soup on top of leaves. Place rest of sorrel on top of soup. Serve immediately.