Sorrel cream soup
Description
Perfect for lunch. Cream soups or puréed soups are very popular in many countries and are typically served for lunch. Sorrel soup has a pleasant tanginess, while the cheese adds a savory note. If you're preparing the soup for children, you may omit the mold-ripened cheese. To check if the soup is ready to serve.
Instructions
- 1
Step 1
Peel the onion and garlic. Slice the onion into half-rings and the garlic into thin slices.
- 2
Step 2
Place a piece of butter in a saucepan and melt it over low heat. Then add the onion and garlic to the saucepan, and sauté the vegetables in the butter for five minutes. Next, peel the potatoes, wash them, cut into strips, add to the saucepan, and sauté together with the onion and garlic for another ten minutes.
- 3
Step 3
Pour water into a saucepan, add the quail eggs, and boil for three minutes. Then cool the eggs under cold water and peel them. Wash the parsley and chop it. Cut the cheese into small cubes.
- 4
Step 4
Wash and chop the sorrel. Add it to the saucepan with the vegetables, pour in broth or water, bring the liquid to a boil, and simmer for five minutes over medium heat.
- 5
Step 5
Add the sour cream and, using an immersion blender, blend the soup until smooth. Then bring to a boil. Pour the soup into bowls, and add sour cream, quail eggs, parsley, and sorrel leaves.