Comments on: Sorrel and Yukon Gold Potato Soup Recipe inspired by Vinto

By: Becky at VintageMixer

Becky at VintageMixer — Sat, 30 Jul 2011 05:06:56 +0000

Hey ya'll, just wanted to update you with some good details on this recipe. I chatted with the chef from Vinto and he uses shallot (not leeks) and lots of sorrel. He buys his sorrel from Late Bloomin' Heirlooms at the downtown farmer's market. He also adds cream to his soup and tops it with aged parmesan.

By: Maria

Maria — Thu, 28 Jul 2011 17:20:58 +0000

I loved the soup…well, I loved everything about that meal. The food and company was fabulous! thank you for including us in your mixer!

By: Becky at VintageMixer

Becky at VintageMixer — Thu, 28 Jul 2011 16:18:55 +0000

Mike, after making this at home, my husband also said it should be a staple meal. It is now one of our favorite soups! I guess you could freeze sorrel in ice cubes for the winter?? Or I could just be patient until next season. It would be fun to try and plant some in the garden next summer!

By: Mike

Mike — Thu, 28 Jul 2011 16:12:14 +0000

This evening was a blast, thanks again for the invite! I'm going to have to try this recipe chilled, as you suggest at the end. I wish I could find good sorrel in the winter time, this soup looks like it could make it into our regulars.

By: Barbara Bakes

Barbara Bakes — Wed, 27 Jul 2011 18:49:07 +0000

Thanks again for inviting me to the Mixer. It was a fabulous meal and Vinto is now on my favorite restaurant's list. This soup was delicious. I'll have to look for some Sorrel.

By: Emily

Emily — Wed, 27 Jul 2011 18:46:43 +0000

My husband raves about this place. I definitely need to go!