← All recipes

🍽️ Creamy Sorrel Soup

218 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek
• 2 handfuls sorrel
• 1 shallot
• 1 clove garlic
• 2 tbsp oil
• 100 g waxy potatoes
• 800 ml vegetable broth
• 100 ml whipping cream (at least 30% fat content)
• 2 tbsp crème fraîche
• salt
• pepper (from the mill)
• 2 tbsp crème fraîche (for garnishing)

Instructions

1. 1. Wash the leek thoroughly and remove the tough ends. Slice the leek into thin rings.
2. 2. Wash the sorrel, remove any damaged or yellow leaves, and let it drain well.
3. 3. Cut the sorrel into thin strips.
4. 4. Set aside about 4 tablespoons of the cut sorrel strips to use as a garnish later.
5. 5. Peel the shallot and the garlic.
6. 6. Dice the shallot and the garlic very finely.
7. 7. Heat oil in a pot.
8. 8. Add the leek, shallots, and garlic to the hot oil.
9. 9. Sauté the vegetables until they are translucent and soft.
10. 10. Deglaze the vegetables with vegetable broth.
11. 11. Peel a potato and grate it finely.
12. 12. Add the grated potato to the broth.
13. 13. Let the soup simmer gently for about 20 minutes.
14. 14. Finely chop the parsley.
15. 15. Add the chopped parsley and the remaining sorrel to the soup.
16. 16. Puree the soup thoroughly with a hand blender.
17. 17. Stir the cream and crème fraîche into the soup.
18. 18. Let the soup steep for another 2 minutes without boiling it vigorously.
19. 19. Season the soup with salt and pepper to taste.
20. 20. Serve the soup in bowls.
21. 21. Sprinkle the reserved sorrel strips over the soup.
22. 22. Add a dollop of sour cream as a garnish on top.

Nutrition per serving

• kcal: 218
• Protein: 4 g · Fett/Fat: 19 g · Carbs: 9 g