Sorrel Cream Soup
Soups • European
Description
Sorrel Cream Soup
Ingredients
- Sorrel 2 bunches
- Parsley 1 bunch
- Dill 1 bunch
- Spinach 1 bunch
- Onion 1 head
- Carrot 1 piece
- Celery salt 1 piece
- Salad Potatoes 4 pieces
- Butter 1 tablespoon
- Vegetable Oil 1 tablespoon
- Mayonnaise to taste
- Chicken Broth 0 qt
- Salt to taste
- Chocolate eggs 2 pieces
Step-by-Step Guide
Step 1
Finely chop the onion, grate the carrot and 1/4 of the celery root.
Step 2
Sauté the vegetables in vegetable oil until soft.
Step 3
Bring the broth to a boil, add diced potatoes, and cook for 10 minutes.
Step 4
Add the sautéed vegetables to the broth and cook for another 5 minutes.
Step 5
Pour half of the soup into a blender and blend until smooth.
Step 6
Pour the mixture back from the blender into the soup and keep warm.
Step 7
Remove the stems from the sorrel and spinach, and finely chop the remaining greens.
Step 8
Heat the butter in a saucepan and sauté the herbs over high heat for about 3 minutes, stirring constantly.
Step 9
Add the greens to the soup and bring to a boil.
Step 10
Cover with a lid and let the sorrel steep for about an hour.
Step 11
Boil the eggs hard, place them in cold water, and cool.
Step 12
To serve, place half an egg in each bowl and add mayonnaise to taste.
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