Potato cream sorrel soup

Name: Potato cream sorrel soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Onions; 1 Garlic clove; 500 g Potatoes; 1 TEASPOON Butter; 2 TABLESPOONS Olive oil; 50 ml dry white wine; 500 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 1 (approx. 200 g) Carrot; 200 ml Oil; 40 g Sorrel; 100 g Whipped cream; 4 TSP Fresh cream

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Onions
1 Garlic clove
500 g Potatoes
1 TEASPOON Butter
2 TABLESPOONS Olive oil
50 ml dry white wine
500 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
1 (approx. 200 g) Carrot
200 ml Oil
40 g Sorrel
100 g Whipped cream
4 TSP Fresh cream

Directions

1
Onions peel and cut into cubes. Peel garlic and chop finely. Peel and wash potatoes and cut into cubes. Heat butter and olive oil in a pot. Sauté onions and garlic for 2-3 minutes while turning.
2
Deglaze with wine. Bring to the boil. Pour in broth. Season with salt and pepper. Cover and simmer at low heat for about 20 minutes.
3
In the meantime, peel the carrot and slice lengthwise into thin slices. Heat the oil in a pot. Fry the carrot slices in it in 2 portions for 2-3 minutes until crispy. Drain on kitchen paper.
4
Wash sorrel and shake dry. Cut the leaves into fine strips, except for 4 to garnish.
5
Pour the cream into the soup and mix finely with a blender. Add sorrel strips, except for a few for garnishing, to the soup and puree briefly. Season to taste with salt and pepper. Arrange soup in bowls.
6
Garnish with crème fraîche and remaining sorrel. Add carrot chips.