Creamy Sorrel Soup
7,5 / 10
ready in 40 min.
1 Cutting board, 1 Small knife, 1 Peeler, 1 Fine grater, 1 Citrus juicer, 1 Tablespoon, 1 Wok, 1 Wooden spoon, 1 Teaspoon, 1 Measuring cups
Peel, wash and dice the potatoes. Trim the leeks and cut into thin rings. Heat 2 tbsp oil and sweat the potatoes and leeks for 2 minutes. Stir in the hot stock, bring to the boil and cook over a medium heat without a lid on the pan for about 20 minutes. Remove the soup from the heat. Wash, sort and roughly chop the sorrel. Mix with the cream and puree finely. Stir into the hot soup. Season the soup with salt and pepper and add nutmeg and sugar to taste. Push through a sieve if you wish. Reheat the soup briefly and serve in bowls garnished with geranium flowers.