Creamy sorrel soup – sourness that cannot be substituted
When I was a child sorrel soup was a typical spring soup. The one I used to eat was with chunks of vegetables inside. It was delicious! Now I keep my family tradition adding a small variation every now and then. So, this time it is a blended creamy sorrel soup. Super yummy as well! Each sorrel recipe I create is slightly different but there is always the unique sourness of the sorrel which cannot be substituted by anything else. I came across the original recipe here and made it int a 5 Element one for best combination of flavours. Take a look.
The preparation
Pick 300g-350g sorrel leaves. Wash them thoroughly and set them aside.
The procedure
In a large cooking pan add the following:
- Sweet 2-3 tablespoons of oil, 1 large potato, diced, let it fry gently for a while and continue,
- Pungent 1 medium-sized, sliced onion, 4-5 garlic cloves (depending how much you like garlic), a pinch of black pepper, a pinch of freshly grated coriander,
- Salty 1 tablespoon salt, cold water 2,5cm/1 inch above the level of potatoes.
Bring the vegetables to a boil and simmer on medium-heat until the potatoes are soft.
Then continue:
- Sour the sorrel leaves,
- Bitter a pinch of turmeric, a pinch of thyme.
- Sweet a splash of olive oil.
Stir the soup and boil for about 2 minutes until the leaves wilt. Blend it with hand blender and serve immediately. Garnish it with hard-boiled eggs some sorrel leaves and a drizzle of olive oil.
Unlike my other sorrel soups, this one contains quite a lot of sorrel, so the flavour you get should be quite vibrant and the soup should be thick.
For more sorrel recipes see: potato and sorrel salad, lemony sorrel soup, creamy Thai-style sorrel soup, green salad with sorrel leaves, sorrel pesto.
