Creamy Sorrel Soup

Ingredients

• 200 g fresh sorrel
• 250 ml Whipping Cream
• 600 ml Vegetable Broth
• 100 ml dry white wine
• 2 Garlic cloves
• Salt
• ground pepper (from the mill)
• a pinch of grated nutmeg
• chervil (for garnish)

Instructions

1. 1.

   Wash the sorrel, shake off excess water and roughly chop it. Blend with the broth and 100 ml cream in a blender until smooth. Transfer the cold soup to a pot and bring slowly to a boil. Pour in the white wine.

2. 2.

   Peel the garlic and press through a garlic press, then stir into the soup along with the spices and add the remaining 100 ml cream. Simmer gently for 10 minutes, taste, and serve in deep bowls. Add the remaining semi-whipped cream and garnish the soup with chervil leaves.