Sauerampfersuppe (German Sorrel Soup)

Ingredients

• 500g (1.1 lb) sorrel leaves 500g (1.1 lb) sorrel leaves
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 15g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 4g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Wash the sorrel leaves thoroughly and remove any tough stems. Chop the leaves into small pieces.
2. 2.
   In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the diced potatoes to the pot and cook for a few minutes, stirring occasionally.
4. 4.
   Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender.
5. 5.
   Add the chopped sorrel leaves to the pot and cook for an additional 5 minutes.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth.
7. 7.
   Return the soup to the pot and stir in the heavy cream and nutmeg. Season with salt and pepper to taste.
8. 8.
   Simmer the soup for a few more minutes to allow the flavors to meld together.
9. 9.
   Serve hot and garnish with a dollop of sour cream or a sprinkle of fresh herbs, if desired.

Treat your ingredients with care...

• Sorrel leaves — Ensure that the sorrel leaves are fresh and vibrant green in color. Avoid using any leaves that are wilted or discolored.
• Nutmeg — Use freshly grated nutmeg for the best flavor. It adds a warm and aromatic note to the soup.

Tips & Tricks

• If you prefer a smoother texture, strain the soup through a fine-mesh sieve after blending.
• For a lighter version, you can substitute half of the heavy cream with milk.
• Adjust the amount of sorrel leaves according to your taste preference. If you prefer a milder tang, reduce the amount slightly.
• Serve the soup with a slice of crusty bread or a side of boiled potatoes for a heartier meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Sauerampfersuppe hot in individual bowls. Garnish each bowl with a dollop of sour cream or a sprinkle of fresh herbs, such as chives or parsley, for added freshness and visual appeal.

Presentation advice

To enhance the presentation, drizzle a swirl of cream on top of the soup and use a toothpick to create a decorative pattern. Serve the soup in elegant soup bowls or cups to elevate the dining experience.