Sorrel and Leek Soup

The recipe for sorrel and leek cream soup is very simple. Cut off the green part from the leek, wash the white part and thinly slice into rings. Peel potatoes and cut into cubes.

Heat the oil in a heavy bottomed pan, add the chopped onion and fry until soft. Then add chopped potatoes to the onion and fry, stirring occasionally for 4-5 minutes.

Pour in the broth, milk, stir and bring the soup to a boil. After the soup boils, salt, pepper, cover and cook over medium heat for 20-25 minutes.

During this time, sort the sorrel, rinse and chop. 5 minutes before the end of cooking soup, add sorrel to it. When the potatoes in the mashed soup become quite soft, remove the pan from the heat and let the soup cool slightly.

Then, using a blender or mixer, make a puree, add lemon juice (to taste), mix and heat. Ready sorrel and leek puree soup pour into bowls, add a spoon cream and garnish with herbs.