Sorrel Soup
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- For the soup
- 100 grams Sorrel
- 4 tablespoons olive oil
- 100 grams starchy potatoes
- 100 grams Celery root
- 1 shallot
- 1 tablespoon butter
- 800 milliliters Vegetable broth
- 2 scallions
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
Preparation steps
1.
Rinse sorrel and shake dry. Rinse, peel and dice potatoes and celery root. Peel and finely chop shallots. In a pot, sauté shallots in butter. Add potatoes and celery root and sauté briefly. Add vegetable stock and simmer about 15 minutes. Rinse, trim and finely slice scallions crosswise.
2.
Stir in up to 2 tablespoons sorrel. Puree soup and strain through a sieve into another pot. Add up to 4 tablespoons cream and bring to a boil. Continue cooking or add a little more broth until soup reaches the desired consistency. Season with salt and pepper.
3.
Ladle soup into bowls and drizzle with remaining cream. Use a spoon to create a decorative pattern with the cream. Sprinkle soup with scallions and remaining sorrel (cut into strips).
