Creamy Sorrel Soup with Geranium Flowers

Name: Creamy Sorrel Soup with Geranium Flowers
Total time: 40 min
Yield: 6
Ingredients: 300 g starchy cooking potatoes; 400 g leeks; 4 Tbsp sunflower oil; 800 ml hot vegetable broth; Salt; freshly ground pepper; freshly grated nutmeg; 150 g sorrel; pinch sugar; 300 ml whipping cream; geranium flower (for serving)

Prep: —

| Servings: 6 | Cook: —

Creamy sorrel soup with geranium flowers is a recipe with fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!

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Ingredients

300 g starchy cooking potatoes
400 g leeks
4 Tbsp sunflower oil
800 ml hot vegetable broth
Salt
freshly ground pepper
freshly grated nutmeg
150 g sorrel
pinch sugar
300 ml whipping cream
geranium flower (for serving)

Instructions

1.
Peel, wash and dice the potatoes. Trim, wash and slice the leeks into thin rings. Sauté both in 2 tbsp hot oil for 2 minutes. Deglaze with hot broth, bring to a boil, then simmer uncovered over medium heat for about 20 minutes. Remove from heat.
2.
Wash, rinse, and roughly chop the sorrel. Mix it with the cream and finely puree with the sorrel, then stir into the hot soup. Season the soup with salt, pepper, nutmeg, and sugar. Strain through a sieve to smooth the texture. Reheat briefly, garnish with geranium petals, serve in bowls.