Potato-Sorrel Soup

This rustic potato-sorrel soup is a beloved staple in Eastern European cuisine, offering a perfect balance of earthy richness and bright acidity. The base is built on tender red potatoes and sweet leeks, softened in butter to create a comforting foundation. Fresh sorrel leaves provide a distinctive lemony tang that cuts through the creaminess, resulting in a light yet satisfying broth. It is an ideal dish for chilly spring days or as a refreshing starter. Garnished with cool cr&# 195;Â¨me fraÃÂ®che and fresh chives, this vegetarian soup is simple to prepare but delivers complex, garden-fresh flavors that feel both homely and elegant.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 153.3

Dietary: Gluten-free, Vegetarian

Description

This rustic potato-sorrel soup is a beloved staple in Eastern European cuisine, offering a perfect balance of earthy richness and bright acidity. The base is built on tender red potatoes and sweet leeks, softened in butter to create a comforting foundation. Fresh sorrel leaves provide a distinctive lemony tang that cuts through the creaminess, resulting in a light yet satisfying broth. It is an ideal dish for chilly spring days or as a refreshing starter. Garnished with cool cr&# 195;Â¨me fraÃÂ®che and fresh chives, this vegetarian soup is simple to prepare but delivers complex, garden-fresh flavors that feel both homely and elegant.

Ingredients

4 tablespoon Butter
7 cup Water
3 md Leeks; the white parts only
6 cup Loosely packed sorrel leaves -the stems removed and leaves roughly chopped
1/2 ts Salt (to taste)
1.5 lb Red potatoes; quartered lengthwise & thinly sliced
Freshly ground pepper
Creme fraiche
1 tb Chives - thinly sliced or snipped

Directions

1
Melt the butter in a large soup pot over medium-low heat.
2
Add the sliced leeks and 1/2 cup of the water, cooking gently for 5 minutes until softened.
3
Stir in the chopped sorrel leaves and salt, cooking for another minute until the greens wilt slightly.
4
Add the sliced potatoes and the remaining 6.5 cups of water to the pot.
5
Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
6
Simmer uncovered for about 30 minutes, or until the potatoes are tender and easily pierced with a fork.
7
Use a potato masher to break down some of the potatoes against the side of the pot to thicken the soup to your desired consistency.
8
Taste the soup and adjust the seasoning with more salt or freshly ground pepper if needed.
9
Ladle the hot soup into bowls and top each serving with a dollop of crÃÂ¨me fraÃÂ®che and a sprinkle of fresh chives.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 153.3kcal

% Daily Value *
Total Fat 12.2g19%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 126.5mg6%
Total Carbohydrate 10.5g4%
Dietary Fiber 1.4g6%
Sugars 3.8g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if it thickens too much upon cooling. It can also be frozen for up to 3 months, though the sorrel may darken slightly.

Ingredient Substitution: If fresh sorrel is unavailable, you can substitute with fresh spinach or nettle leaves, though the flavor profile will be less tangy. Add these greens at the very end of cooking, just before serving, as they cook much faster than sorrel.

Tip: To achieve a smoother texture, you can blend a portion of the soup with an immersion blender before mashing. Reserve some whole potato slices for texture if desired.

Safety: Ensure the soup is fully cooled before transferring to airtight containers for storage.

Keywords: sorrel, potato soup, eastern european, vegetarian, spring soup, leek, creme fraiche, chives, rustic, comfort food, tangy, green soup, simmered, fresh herbs, light meal

Read it online: https://www.chefs-mate.com/recipe/potato-sorrel-soup-2/