Potato Soup with Sorrel

Ingredients

• 1 Shallot
• 150 g leek
• 300 g potatoes
• 1 tbsp oil
• 1 bay leaf
• 2 allspice berries
• 1 clove
• Salt
• Pepper (freshly ground)
• 800 ml vegetable broth
• 150 g sorrel leaf
• 200 g heavy cream
• ground nutmeg
• parsley for garnish

Instructions

1. 1.

   Peel the shallot, wash and trim the leek, then finely chop all. Peel and dice the potatoes. In a large pot, sauté the vegetables with oil, add the spices, pour in vegetable broth, bring to a boil and simmer for about 30 minutes.

2. 2.

   Wash the sorrel, discard stems.

3. 3.

   Remove spices from the broth, add the sorrel, briefly bring to a boil, then puree with an immersion blender.

4. 4.

   Whip the heavy cream until stiff.

5. 5.

   Season the soup with salt, pepper and nutmeg, then fold in the whipped cream.

6. 6.

   Serve sprinkled with parsley.