Herb Cream Soup with Sorrel

Ingredients

• 200 g fresh sorrel
• 250 g whipping cream
• 600 ml Vegetable Broth
• 3 Garlic cloves
• Salt
• Pepper
• 1 pinch grated nutmeg

Instructions

1. 1.

   Wash the sorrel, shake dry, set aside some leaves, roughly chop the rest. Blend with the broth and 100 g whipping cream in a stand mixer.

2. 2.

   Transfer the cold soup to a pot and bring slowly to a boil.

3. 3.

   Peel and finely chop the garlic, stir into the soup with the spices and add 100 g cream. Simmer for another 10 minutes over low heat, taste and serve on plates.

4. 4.

   Add the remaining semi-stiff whipped cream. Garnish the soup with sorrel leaves.