Sorrel Cream Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g sorrel
- 1 onion (s)
- 2 medium potato (s)
- 1 clove garlic
- 1 liter chicken broth or stock
- 250 g cream cheese
- 2 tablespoon butter
- salt
Print Recipe
Pin Recipe Instructions
- Wash sorrel, cut off stalks, cut into coarse strips. Peel the onion and cut into large cubes. Peel the potatoes and cut into cubes. Peel off the garlic clove, cut in half.
- Sweat the sorrel strips with the onion in the butter, do not let them brown. Top up with the chicken stock. Add the halved clove of garlic and the potato cubes. Let it cook for about 20 minutes, then puree with a magic wand. Add the cream cheese, let it dissolve in the hot soup and froth up again with the magic wand. Season to taste with salt and pepper.
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