Sauerklee Soup

Ingredients

• 100 g sauerklee
• 4 tbsp olive oil
• 100 g waxy potatoes
• 100 g Knollensellerie
• 1 Shallot
• 1 tbsp butter
• 800 ml vegetable broth
• 2 Spring Onions
• 200 ml heavy cream
• Salt
• black pepper (ground)

Instructions

1. 1.

   Wash and shake off the sauerklee. Wash, peel, and cube the potatoes and knollensellerie. Peel and finely dice the shallot, then sauté it in butter until translucent. Add the potatoes and knollensellerie and cook briefly. Pour in the vegetable broth and simmer for about 15 minutes.

2. 2.

   Wash and trim the spring onions, cutting them into rings. Add the sauerklee to the soup (leaving 2 tbsp) and puree finely. Strain through a sieve, bring back to a boil, add the cream (leaving 4 tbsp), and reduce further if desired or add more broth. Season with salt and pepper.

3. 3.

   Serve in bowls, drizzle the remaining cream over each bowl, and use a spoon to create decorative patterns as desired. Sprinkle with spring onions and leftover sauerklee strips before serving.