A little tangy flavor that stimulates the taste buds and makes you forget the khaki color of this soup... The sorrel is delicious!
Thoroughly wash the sorrel and drain it, removing the stems to keep only the leaves. Slice the onion and garlic.
Melt 20 g of butter in a pot, sauté the sliced onions and garlic over low heat. Add the spinach and sorrel; wilt them over low heat, then add the broth. Cook for about 15 minutes.
Blend finely, add the cream (or the cream-milk mixture), pepper and salt to taste, a little grated nutmeg.
To finish, serve hot or chilled depending on the season.
0 servings
4
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