Creamy Sorrel Soup with Poached Egg

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 35 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 300 g sorrel
  • ml 1,200 vegetable stock
  • 200 ml cream
  • 4 medium potato (s)
  • 2 cloves garlic
  • 4 egg (s)
  • 2 tablespoon vinegar
  • salt and pepper
  • butter
Creamy Sorrel Soup with Poached Egg
Creamy Sorrel Soup with Poached Egg

Instructions

  1. Wash the sorrel, remove the coarse stems and cut into strips. Cut the potatoes into small cubes. Heat the sorrel together with the butter until it has collapsed (goes quickly). Add the potatoes and the garlic clove and fill up with the broth. Let cook for about 20 minutes.
  2. Poach the eggs just before the end of the cooking time. To do this, put on another pan with the water, the vinegar and salt and pour the eggs into the boiling water over a ladle. Now puree the sorrel soup and season with the cream, salt and pepper. Place the poached eggs in a deep plate and pour the soup over them.

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