Creamy Sorrel and Potato Soup
(1 vote)
(1 vote)
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 Tbsps 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)
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.
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