Sorrel Soup Recipe
Here is a pure memory of childhood. This Sorrel Soup, it was Courchaton’s little grandma who made it for us. She said all the time that sorrel should not be cooked for it to develop its flavor as much as possible. I really like this soup, ready in a few minutes, with this sorrel that comes straight from the garden. To make this beautiful Sorrel Soup, a small quenelle of mascarpone, a turn of pepper and you’re done. It is often also the last soup, the one that announces the beautiful days, the heat and the sun. That’s probably also why I love Sorrel Soup. Afterwards, we go with cold soups where vegetables from the sun are often in the spotlight. Do not hesitate to cut the potatoes into small cubes: this way you will reduce the cooking time of your soup.
Sorrel soup recipe for 4 people
Ingredients
- 1 large bunch of Sorrel
- 8 potatoes
- 1 Maggi cube
- Coarse salt and pepper
Instructions
- Peel potatoes.
- Rinse the potatoes.
- Cut the potatoes into small cubes.
- Place the potatoes in a saucepan with the water for the soup.
- Add the cube and cook the potatoes, for me about 15 minutes.
- Season with coarse salt.
- Rinse the sorrel leaves.
- Hull the leaves of the sorrel and cut them roughly.
- Add the sorrel, raising the temperature as soon as the potatoes are cooked.
- Let the sorrel cook for 5 minutes, then serve the soup very hot.
- Place a quenelle of mascarpone or cream on each plate, then pepper generously.
Preparation time: 10 minutes
Cooking time: 15 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Recipe Sorrel soup
My favorite wine for this Mâcon blanc recipe Grape varieties: Chardonnay
Temperature between 11 ° and 13 °
Sorrel
Rinse the sorrel
Chop the sorrel
Bake the potatoes
Add sorrel
