Creamy sorrel soup
- 2 large bunches of sorrel, 5–6 ounces in total, washed
- 3 tablespoons olive oil
- 1 large Spanish or mild onion, chopped
- 2 cups peeled and finely diced potatoes
- 3 cups hot chicken or vegetable stock
- 2/3 cup sour cream
- handful of red-vein sorrel leaves for garnish (optional)
Instructions:
There is no match for the distinctive zesty and peppery flavor of sorrel.
- Roughly chop the sorrel and set aside. Heat the oil in a pot and add the onion, potatoes, and some seasoning. Stir well and cover the pot with a lid. Cook over medium to low heat for 10 minutes, lifting the lid every once in a while to give the vegetables a stir.
- When the potatoes are soft, pour in the hot stock and boil for a few minutes. Tip in the sorrel. As soon as the leaves begin to wilt, immediately remove the pot from the heat. In two batches, transfer the soup to a blender and blitz until very smooth. (Hold a dish towel over the lid of the blender to protect your hands from any hot soup that might splash out.)
- Stir in half of the sour cream and reheat the soup, if necessary. Pour into warm bowls and garnish with the remaining sour cream and, if you wish, some red-vein sorrel.