Creamy Sorrel and Potato Soup

    Creamy Sorrel and Potato Soup


    23 people made this

    Sorrel is a strong peppery green and adds a great flavour to soups. This soup is filling because of the rice. Adjust quantities of sorrel, stock and cream if you want.

    Serves: 6 

    • 3 cups (750ml) vegetable stock
    • 2 tablespoons uncooked white rice
    • 1 bunch sorrel, stemmed and rinsed
    • 1/2 cup (125ml) thickened cream
    • 1 pinch salt and pepper, to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large saucepan bring vegetable stock to a boil over medium heat. Stir in rice and continue to boil for about 8 minutes.
    2. Stir in sorrel and return to a boil.
    3. Remove from heat and puree in batches. This can be done in a blender, food processor or using an immersion blender.
    4. Return to medium-low heat and stir in cream, salt and pepper. Heat through and serve.

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