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one large bundle of sauerampfer 500

Chicken broth 1 litr

Potatoes mehlig 300 g

Butter 20 g

Salt and pepper to taste

eggs to garnish

Sourcream 12-19 % garnish

Spring onion to garnish

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1. Step 1: Prepare the sorrel

   Prepare bunch of fresh sorrel, wash it thoroughly under cold, running water. Tear off the stalks and shred the leaves with a knife. After cleaning, I have about 150 grams of sorrel left.

2. Step 2: Cook the broth with potatoes. Cook Soup A very important ingredient of this soup is the broth, or the chicken broth itself. I recommend pouring one liter of previously cooked broth or another soup based on chicken, turkey or chicken. You can use the recipe for chicken broth from my site. Add about 300 grams of potatoes cut into smaller pieces to the boiling broth. In season, of course, I recommend young potatoes. Cook the whole thing until the potatoes are soft, i.e. about 20 minutes. Tip: Cream soup from the given proportions of ingredients does not come out very thick. If you want your soup to be thicker, add 100-200 grams more potatoes to it, or additionally one or two parsley roots.

3. Step 3: Add sorrel and butter

   Add Sorrel And Butter After this time, add all the previously prepared sorrel and about 20 grams of regular or clarified butter to the pot. Cook the soup for only two or three minutes and turn it off.

4. ServeStep 4: Blend until smooth and serve

Blend the soup into a smooth cream, e.g. using a hand blender or a glass blender. Only then check the taste of the sorrel cream soup and decide to add, for example, a little salt or pepper. My suggestion: chives, young sorrel leaves, hard-boiled eggs. A dap of sour cream or mascarpone also goes with the soup. Favorite bread, croutons and bird peas are always a great addition to creamy soups.