Easy Sorrel Soup

Easy Sorrel Soup

This bright and tangy soup is a delightful summer meal. Sorrel, a leafy green with a lemony flavor, is the star of the show.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 clove garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 4 cups chopped sorrel leaves (washed and stems removed)
• 1/2 cup heavy cream (optional)
• Salt and freshly ground black pepper, to taste
• Chopped fresh dill, for garnish (optional)

Cooking Guide:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
2. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
3. Add the chopped sorrel leaves and stir well. Cook for 2-3 minutes, or just until the sorrel wilts.
4. If desired, stir in the heavy cream for a richer soup. Season with salt and pepper to taste.
5. Remove from heat and garnish with fresh dill (optional). Serve hot and enjoy!

Tips:

• For a smoother soup, puree half of the soup in a blender before returning it to the pot.
• If you can’t find fresh sorrel, you can substitute spinach or arugula. However, these greens have a milder flavor, so you may want to add a squeeze of lemon juice to brighten the soup.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve this soup with a side of crusty bread for dipping.