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🍲 Cold Sorrel Soup with Cream

225 kcal · 30 min · 4 servings

Ingredients

• 200 g fresh sorrel
• 250 ml heavy cream
• 600 ml vegetable broth
• 100 ml dry white wine
• 2 garlic cloves
• salt
• pepper (from the mill)
• 1 pinch grated nutmeg

Instructions

1. 1. Wash the sorrel thoroughly.
2. 2. Shake the sorrel dry.
3. 3. Chop the sorrel coarsely.
4. 4. Set aside about two tablespoons of the chopped sorrel for garnish.
5. 5. Place the remaining sorrel, the broth, and 100 milliliters of cream into a blender.
6. 6. Blend the mixture until smooth.
7. 7. Pour the pureed soup into a pot.
8. 8. Slowly bring the cold soup to a boil.
9. 9. Pour the white wine into the soup.
10. 10. Peel the garlic.
11. 11. Press the garlic through a garlic press.
12. 12. Stir the garlic and spices into the soup.
13. 13. Add 100 milliliters of cream to the soup.
14. 14. Let the soup simmer gently for 10 minutes.
15. 15. Season the soup to taste with salt and pepper.
16. 16. Divide the soup among plates.
17. 17. Whip the remaining cream until semi-stiff.
18. 18. Stir the whipped cream into the soup.
19. 19. Sprinkle the reserved sorrel over the soup.
20. 20. Serve the soup.

Nutrition per serving

• kcal: 225
• Protein: 4 g · Fett/Fat: 20 g · Carbs: 4 g