cooked with 2 carrots,
2 parsley roots,
one large celeriac and leek,
seasoned with bay leaf, thyme and garlic,
4 medium size potatoes
salt and pepper
2 large handfuls of sorrel
4 tablespoons cream
canola oil or olive oil
Naturally lemon taste of sorrel makes this soup taste tangy and fresh. This traditional spring soup is having its origins in Polish poor kitchen. You would just gather some sorrel growing on the field or meadow, add potatoes and root vegetables and lo, there you have a delicious and filling soup. My Mother used to preserve sorrel for winter months so we could enjoy the soup even in the dead of the winter. The soup is traditionally cooked with potatoes and served with boiled egg. I prepared the soup the traditional way with some modifications on my side: I blitzed the soup to make a veloute and served it with a poached egg with a runny yolk. Oh, Spring I love you!
Cook the broth: in one liter of water cook 2 carrots, 2 parsley roots, celeriac and 1 large leek with bay leaf, thyme and a clove of garlic. When the vegetables are soft and have rendered all the flavor, remove the carrot from the soup. Add to the soup peeled and diced potatoes and cook until tender. Season with salt and pepper. To the pot add the washed sorrel and cook over low heat for about 5 minutes. Cool the soup slightly and blitz with a hand held blender. Check the density of the soup, season to taste and add cream or yogurt. Poach the eggs, removed from the shell, one at the time in water swirled with vinegar and salt – I cook them is a shallow frying pan – taking care that the yolk remains liquid and yellow. We pour the soup into the soup plate or a bowl and arrange the egg sunny side up in the middle of the soup. Sprinkle with black cumin seeds and shaved parmesan cheese. Scatter with micro greens over the top and add a swirl of oil.
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