1 bunch of sorrel (use only the leaves)
4 peeled potatoes
6 cups (chicken) broth
Salt and black pepper to taste
1 bunch of sorrel (use only the leaves)
4 peeled potatoes
6 cups (chicken) broth
Salt and black pepper to taste
Wash the potatoes thoroughly and peel them
Place them in a pot with the chicken broth
Cook over medium heat until the potatoes are tender
Add the sorrel, cook for 3 minutes, then remove from heat
Let it cool, then transfer to a blender with some of the broth
Blend well, add the remaining broth and potatoes, and blend again
Adjust the seasoning and serve immediately
This soup can be served at room temperature with heavy cream or yogurt.
