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30-Minute Magical Sorrel Soup

A bright and flavorful soup featuring fresh sorrel, creamy potatoes, and rich broth, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: European, French
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g fresh sorrel leaves Choose vibrant, fresh leaves for the best flavor.
  • 1 medium onion, finely chopped A sweet yellow onion works great here.
  • 2 tbsp butter Use unsalted for better control over salt levels.
  • 1 liter vegetable broth Homemade is best; opt for low sodium store-bought if short on time.
  • 200 ml heavy cream Opt for organic cream for richer flavor.
  • 2 medium potatoes, diced Choose a waxy variety like Yukon Gold.
  • Salt and pepper to taste Freshly cracked pepper elevates flavor.

Method
 

Preparation
  1. Wash and chop the fresh sorrel leaves. Set aside.
  2. In a large pot, melt the butter over medium heat and sauté the chopped onion until soft and translucent.
  3. Add the diced potatoes and stir, cooking for about 3 minutes.
  4. Pour in the vegetable broth and bring to a gentle boil. Reduce to a low simmer.
  5. Simmer for about 15 minutes or until the potatoes are tender.
  6. Add the chopped sorrel leaves and cook for another 5 minutes until wilted.
  7. Blend the soup until smooth and creamy, then stir in the heavy cream.
  8. Season with salt and pepper to taste and serve warm.

Notes

For extra flavor, sauté minced garlic with the onions. Adjust cream amount for desired thickness. Use fresh sorrel for the best flavor.