Ingredients with Measurements:
- 2 cups of chopped mountain sorrel leaves
- 2 medium-sized apples, peeled and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1/2 cup of heavy cream
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and garlic to the pot and sauté until the onion is translucent.
3. Add the chopped apples and mountain sorrel leaves to the pot and sauté for 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 20 minutes.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until it is smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Reheat the soup over low heat until it is hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 14g
Carbohydrates: 25g
Protein: 3g
Fiber: 4g
Substitutions for ingredients:
- Mountain sorrel leaves can be substituted with spinach or kale.
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add a pinch of nutmeg or cinnamon for extra flavor.
- Top the soup with croutons or chopped nuts for added texture.
- Use different types of apples for a different flavor profile.
Tips and tricks:
- Be sure to let the soup cool before blending to avoid burns.
- Adjust the amount of salt and pepper to your taste.
- For a creamier soup, add more heavy cream.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat until it is hot.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped herbs.
Garnishes:
Croutons, chopped nuts, chopped herbs
Pairings:
Crusty bread, salad
Suggested side dishes:
Grilled cheese sandwich, roasted vegetables
Troubleshooting advice:
If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
Be sure to wash the mountain sorrel leaves thoroughly before using.
Food history:
Mountain sorrel is a wild edible plant that grows in the mountains of Europe and Asia. It has a tangy, lemony flavor and is often used in soups and stews.
Flavor profiles:
Tangy, sweet, savory
Serving suggestions:
Serve the soup as a starter or as a light lunch.
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