Spinach sorrel soup

Name: Spinach sorrel soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 (approx. 150 g) floury potato; 3 TABLESPOONS Butter; 500 ml Vegetable broth; 2 discs Toast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Spinach; 50 g Sorrel; 7-10 Tbsp freshly grated nutmeg

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 (approx. 150 g) floury potato
3 TABLESPOONS Butter
500 ml Vegetable broth
2 discs Toast
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Spinach
50 g Sorrel
7-10 Tbsp freshly grated nutmeg

Directions

1
Peel and finely dice the onion and garlic. Peel, wash and chop the potatoes. Heat 1 tablespoon butter in a pot. Fry onion, garlic and diced potatoes for about 4 minutes. Deglaze with vegetable stock, bring to the boil and simmer for about 15 minutes
2
In the meantime, dice bread. Heat 2 tablespoons of butter in a frying pan and roast the bread cubes for about 5 minutes, turning them over. Season with salt and pepper. Sort out the spinach and sorrel, wash and shake dry, except for something to sprinkle and garnish, chop
3
Add spinach and sorrel to the stock, bring to the boil and simmer for about 2 minutes. Finely puree the soup, season to taste with salt and nutmeg. Cut remaining sorrel into strips. Serve the soup and sprinkle with bread cubes, sorrel and garnish with spinach