Creamy Sorrel Soup

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Creamy Sorrel Soup
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
6
Ingredients
2 cups floury potatoes
3 cups Leeks
4 tablespoons sunflower oil
3 ½ cups hot vegetable stock
salt
freshly ground Black pepper
freshly grated Nutmeg
3 cups Sorrel
1 pinch sugar
1.333 cups cream (at least 30% fat)
geranium flower (to garnish)
How healthy are the main ingredients?
potatoLeeksaltNutmegsugar
Preparation

Kitchen utensils

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

Preparation steps

1.
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.