Ingredients with Measurements:
- 2 cups sorrel leaves, chopped
- 2 cups spinach leaves, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent.
2. Add the sorrel and spinach leaves to the pot and cook until wilted.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 15 minutes.
4. Remove the pot from heat and let it cool for a few minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Heat the soup over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 20g
Carbohydrates: 15g
Protein: 5g
Substitutions for ingredients:
- You can substitute chicken broth for vegetable broth.
- You can use half-and-half instead of heavy cream for a lighter version of the soup.
Variations:
- Add a diced potato to the soup for a thicker consistency.
- Add a pinch of cayenne pepper for a spicy kick.
- Top the soup with croutons or a dollop of sour cream.
Tips and tricks:
- Be sure to wash the sorrel and spinach leaves thoroughly before using.
- If using a blender, blend the soup in batches to avoid overfilling the blender.
- Taste the soup before adding salt and pepper, as the broth may already be seasoned.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh herbs on top.
Garnishes:
- Croutons
- Sour cream
- Fresh herbs
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Crusty bread
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Quinoa salad
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Sorrel and spinach soup is a traditional dish in Eastern European cuisine, particularly in Russia and Ukraine.
Flavor profiles:
The soup has a tangy and slightly sour flavor from the sorrel, balanced by the sweetness of the onion and creaminess of the heavy cream.
Serving suggestions:
Serve the soup as a starter or main course with a side dish or salad.
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Taste: Savory, Tangy, Herbaceous, Earthy, Sour