Summary

Ingredients

• 100 g sorrel
• 100 g lettuce, (or spinach)
• 50 g parsley
• 50 g butter
• 100 g potato (s)
• 500 ml chicken broth
• salt and pepper
• 4 tablespoon heavy cream

Print Recipe Pin Recipe

Instructions

1. Wash and roughly chop the leaves of sorrel, lettuce (spinach) and parsley. Heat the butter in a saucepan and sweat the chopped leaves in it. After 5 minutes add the potatoes cut into pieces, stir well and pour in the stock. Season to taste with salt and pepper. Cook for 25 minutes. Pass through a coarse sieve and heat again. Stir in cream.