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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A childhood memory. We used to collect sorrel in our garden and would help prepare this nice spring soup. Ingredients:
300 g sorrel (chopped, thick stems removed) |
1 large red potatoes (in cubes) |
2 shallots (chopped) |
1 garlic clove (minced) |
50 ml cream |
750 ml vegetable broth |
1 tablespoon parsley (chopped) |
1 tablespoon butter |
salt and pepper |
Directions:
1. Melt butter in a pot and add shallots and garlic.
2. Let fry until translucent.
3. Add cubed potatoe and let roast a bit.
4. Add chopped sorrel. Stir.
5. Add vegetable broth, cream and let simmer until potatoe is tender (abou 10 minutes).
6. Mash soup, salt and pepper to taste and add parsley.
7. Serve with a dollop of unsugared whipped cream or sour cream/crème fraiche.
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