Sorrel is a plant with green leaves, rich in nutrients, which brings a tangy taste, perfect for delicious dishes. Before starting, it is essential to wash the sorrel well. We carefully check each leaf, as shell-less snails love to hide among the tender leaves. Once we ensure that the leaves are clean, we remove the stems, just as we do with spinach leaves, to keep only the edible part.
In a deep pot, we heat coconut oil or butter. Once it becomes hot, we add the sorrel leaves. Using a wooden spoon, we constantly stir, allowing the leaves to soften and turn into a thick paste, which should take about 5 minutes. After the sorrel has transformed, we add water or vegetable/chicken broth, letting the mixture boil.
In the meantime, we take care of the potatoes. They need to be peeled, washed, and cut into small cubes to cook evenly. When the water starts to boil, we add the cut potatoes, letting them boil until they become soft. It is important to check their consistency so that we can continue the preparation.
Along the way, in a glass, we mix an egg yolk with milk, adding crushed garlic to enhance the flavors. We will add this mixture to the broth carefully, drizzling slowly to avoid curdling the yolk due to the heat. Once the potatoes are cooked, and a fork easily pierces them, we add the milk and egg mixture, letting it boil for another minute.
After this time, we remove the pot from the heat and let the dish cool slightly. We check if more salt is needed, considering that the vegetable or chicken broth already contains salt. Once we have achieved a lower temperature, we transfer everything to a blender, mixing well until it becomes a homogeneous, but more liquid cream.
The final dish can be served in glasses or deep bowls, garnished with a dollop of sour cream (or whipped cream), a few chives for a vibrant look, and optionally, garlic croutons for added texture. This sorrel cream soup is best enjoyed at a cooler temperature, but it is delicious warm as well. The flavors blend perfectly, offering an unforgettable culinary experience.
In a deep pot, we heat coconut oil or butter. Once it becomes hot, we add the sorrel leaves. Using a wooden spoon, we constantly stir, allowing the leaves to soften and turn into a thick paste, which should take about 5 minutes. After the sorrel has transformed, we add water or vegetable/chicken broth, letting the mixture boil.
In the meantime, we take care of the potatoes. They need to be peeled, washed, and cut into small cubes to cook evenly. When the water starts to boil, we add the cut potatoes, letting them boil until they become soft. It is important to check their consistency so that we can continue the preparation.
Along the way, in a glass, we mix an egg yolk with milk, adding crushed garlic to enhance the flavors. We will add this mixture to the broth carefully, drizzling slowly to avoid curdling the yolk due to the heat. Once the potatoes are cooked, and a fork easily pierces them, we add the milk and egg mixture, letting it boil for another minute.
After this time, we remove the pot from the heat and let the dish cool slightly. We check if more salt is needed, considering that the vegetable or chicken broth already contains salt. Once we have achieved a lower temperature, we transfer everything to a blender, mixing well until it becomes a homogeneous, but more liquid cream.
The final dish can be served in glasses or deep bowls, garnished with a dollop of sour cream (or whipped cream), a few chives for a vibrant look, and optionally, garlic croutons for added texture. This sorrel cream soup is best enjoyed at a cooler temperature, but it is delicious warm as well. The flavors blend perfectly, offering an unforgettable culinary experience.
Ingredients
1/4 kg sorrel, 2 tablespoons butter (coconut oil), 1.5 l water (vegetable/chicken broth), 1/4 kg potatoes, salt to taste, 250 ml milk (I used unsweetened whipping cream), 1 egg yolk, sour cream for serving (optional), croutons for serving (optional), 2-3 cloves of garlic.