Ingredients with Measurements:
- 4 large potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup sorrel leaves, chopped
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Toss cubed potatoes with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes or until tender and golden brown.
3. In a large pot, sauté onion and garlic until softened.
4. Add roasted potatoes and broth to the pot. Bring to a boil and then reduce heat to a simmer.
5. Stir in chopped sorrel leaves and simmer for 10 minutes.
6. Use a blender or immersion blender to puree the soup until smooth.
7. Stir in heavy cream and season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 30g
Protein: 6g
Sodium: 600mg
Fiber: 4g
Sugar: 4g
Substitutions for ingredients:
- Sorrel leaves can be substituted with spinach or arugula.
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan option.
Variations:
- Add cooked bacon or ham for a meatier version.
- Top with croutons or grated cheese for added texture and flavor.
Tips and tricks:
- Make sure to roast the potatoes until they are golden brown for maximum flavor.
- Use an immersion blender for easier blending and less mess.
- Adjust the amount of broth to achieve desired consistency.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat on the stove over low heat until warmed through.
Presentation ideas:
Serve in a bowl with a dollop of sour cream or crème fraîche and a sprinkle of chopped chives.
Garnishes:
Chopped chives, croutons, grated cheese, sour cream, or crème fraîche.
Pairings:
Crusty bread, salad, or a light sandwich.
Suggested side dishes:
Grilled cheese sandwich, Caesar salad, or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it is too thin, simmer for a few more minutes to reduce.
Food safety advice:
Refrigerate leftovers promptly and discard any soup that has been left out at room temperature for more than 2 hours.
Food history:
Potato soup has been a staple in many cultures for centuries. Sorrel, a leafy green with a tangy flavor, has been used in French cuisine for centuries.
Flavor profiles:
Creamy, savory, and tangy.
Serving suggestions:
Serve hot as a comforting meal on a chilly day.
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