Sour Grass Cream Soup

Ingredients

• 1 egg
• 50 g shallots
• 125 g waxy potatoes (1 waxy potato)
• 1 tbsp oil
• 50 ml white wine (or vegetable broth)
• 100 ml milk (1.5% fat)
• 400 ml classic vegetable broth
• 75 g sorrel (or young spinach)
• Salt
• Pepper
• 75 g North Sea shrimp (peeled)

Instructions

1. 1.

   Peel the egg and hard-boil for 9 minutes. Drain, cool, and peel. Finely chop with an egg slicer or knife and set aside.

2. 2.

   Peel and finely dice the shallots.

3. 3.

   Wash, peel, and cube the potatoes.

4. 4.

   Heat oil in a pot and sauté the shallots until translucent. Add potato cubes and cook briefly.

5. 5.

   Add wine, milk, and broth. Simmer over medium heat while stirring frequently for 15 minutes.

6. 6.

   Meanwhile, wash sorrel or spinach, shake off excess water, and remove thick stems.

7. 7.

   Transfer soup to a blender and pulse briefly. Add sorrel or spinach and blend until very smooth. Season with salt and pepper. Ladle soup into preheated bowls. Top with egg and shrimp meat and serve.