Sour Sorrel Cream Soup

Name: Sour Sorrel Cream Soup
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: German
Ingredients: 1 stalk leek; 2 handfuls sorrel; 1 Shallot; 1 Garlic clove; 2 tbsp oil; 100 g waxy potatoes; 800 ml vegetable broth; 100 ml heavy cream (at least 30% fat); 2 tbsp crème fraîche; Salt; ground pepper; 2 tbsp crème fraîche for garnish

Prep: 15min

| Servings: 4 | Cook: 25min

A fresh herb-based soup featuring sour sorrel and creamy textures, served with a garnish of finely sliced sorrel leaves for a bright finish. Enjoy this dish from Spoonsparrow!

Ingredients

1 stalk leek
2 handfuls sorrel
1 Shallot
1 Garlic clove
2 tbsp oil
100 g waxy potatoes
800 ml vegetable broth
100 ml heavy cream (at least 30% fat)
2 tbsp crème fraîche
Salt
ground pepper
2 tbsp crème fraîche for garnish

Instructions

1.
Wash, trim and slice the leek into rings. Wash, rinse and pat dry the sorrel; cut into strips and set aside about 4 tbsp for garnish. Peel and finely dice the shallot and garlic.
2.
Sauté the leek, shallot and garlic in hot oil until translucent. Deglaze with vegetable broth and add peeled, grated potatoes. Simmer gently for about 20 minutes.
3.
Add chopped parsley and sorrel. Puree everything finely, stir in cream and crème fraîche, and let it simmer for another 2 minutes. Season with salt and pepper, then serve topped with reserved sorrel and a swirl of crème fraîche.