Cream of Sorrel Soup
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes French Budget Recipes Low Calorie Recipes Vegetables Soups and Stews
If not now, then when?
Ingredients
1 onion
1 small zucchini (about 200g)
3 smaller potatoes
150ml chicken broth
350g sorrel (or 200g sorrel + 150g spinach)
1 tablespoon sour cream
1 tablespoon butter
1 tablespoon oil
3-4 eggs
salt, pepper
Servings: 3-4
How to prepare cream of sorrel soup
- Heat the butter and oil. Add the finely chopped onion and sauté for about 2 minutes. Add the diced zucchini and sauté everything over low heat for 5 minutes.
- Add the cubed potatoes, chicken broth, and 2 more cups of water and bring to a boil. Season with salt and pepper. Cook until the potatoes are done (about 15-20 minutes).
- Meanwhile, wash the sorrel and remove the thicker stems.
- Remove the pot from heat and add the sorrel. Stir until the sorrel wilts and is enveloped by the soup (about 1 minute).
- Drain about a cup of soup from the pot. Blend what remains in the pot. If it's too thick, add more of the reserved soup until you reach the desired consistency.
- Add the sour cream and adjust the salt in the cream soup.
- Serve the cream of sorrel soup warm or cold with soft poached eggs (sprinkled with fleur de sel, chili, and black pepper).
- To prepare the poached eggs: put water, a little salt, and 1 teaspoon of vinegar in a pot; bring to a boil; when boiling, remove the pot from heat; crack an egg into a coffee cup; gently release the egg into the water by slowly lowering the cup into the water; with a spoon, gather the white around the yolk and then gently move the egg through the water; let it cook for about 3 minutes; remove with a slotted spoon; repeat with all the eggs.
Adding potatoes to the sauteed onion and zucchini
Cooking the vegetables
Adding the sorrel
Soup blended with immersion blender
Poached egg
