Valencian Sauerampfersuppe

Ingredients

In this Valencian adaptation, the traditional German Sauerampfersuppe is transformed into a Mediterranean delight. The original recipe typically includes ingredients like beef broth and cream, which are replaced with vegetable broth and olive oil to align with the Valencian cuisine's emphasis on fresh produce and lighter flavors. Additionally, the Valencian version incorporates local vegetables and herbs to infuse the soup with the vibrant taste of the Mediterranean. We alse have the original recipe for Sauerampfersuppe, so you can check it out.

• 500g (1.1 lb) sorrel leaves 500g (1.1 lb) sorrel leaves
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as parsley or chives), for garnish Fresh herbs (such as parsley or chives), for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 3g
• Fiber: 5g
• Salt: 1g

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, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the diced carrots and cubed 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 to low and simmer for about 15 minutes or until the vegetables 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.
   Season with salt and pepper to taste.
8. 8.
   Serve the Valencian Sauerampfersuppe hot, garnished with fresh herbs and a drizzle of olive oil.

Treat your ingredients with care...

• Sorrel leaves — Ensure that the sorrel leaves are fresh and vibrant green in color. Avoid using any leaves that appear wilted or discolored.

Tips & Tricks

• If sorrel leaves are not available, you can substitute them with spinach leaves for a milder flavor.
• For a creamier texture, you can add a splash of coconut milk or almond milk to the soup.
• Serve the soup with a slice of crusty bread for a more substantial meal.

Serving advice

Serve the Valencian Sauerampfersuppe as a light starter or pair it with a fresh salad for a complete meal. It is best enjoyed hot, allowing the flavors to fully develop.

Presentation advice

Garnish the soup with a sprinkle of fresh herbs and a drizzle of olive oil to enhance its visual appeal. Serve it in a colorful bowl to showcase the vibrant green color of the soup.