Sorrel Soup with Chorizo
I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.
Yield
3 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 800 | millilitres |
vegetable stock
|
|
| 100 | grams |
chorizo sausage
chopped finely |
|
| 200 | grams |
sorrel leaves
fresh, rinsed, chopped |
* |
| 1 | each |
scallions, spring or green onions
sliced with chives |
|
| 2 | each |
garlic cloves
sliced |
|
| 1 | each |
potatoes
peeled, diced |
|
| 1 | each |
carrots
peeled, sliced |
|
| 1 | teaspoon |
lovage
dried |
* |
| 1 | teaspoon |
rosemary leaves
dried |
|
| 2 | teaspoons |
sunflower oil
|
|
| 2 | tablespoons |
dill weed
fresh, chopped finely |
*
|
| 1 | each |
eggs
hard boiled |
|
| 6 | teaspoons |
cream
16% or 18% |
|
| 1 | x |
salt and black pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8E+2 | millilitres |
vegetable stock
|
|
| 1E+2 | grams |
chorizo sausage
chopped finely |
|
| 2E+2 | grams |
sorrel leaves
fresh, rinsed, chopped |
* |
| 1 | each |
scallions, spring or green onions
sliced with chives |
|
| 2 | each |
garlic cloves
sliced |
|
| 1 | each |
potatoes
peeled, diced |
|
| 1 | each |
carrots
peeled, sliced |
|
| 5 | ml |
lovage
dried |
* |
| 5 | ml |
rosemary leaves
dried |
|
| 1E+1 | ml |
sunflower oil
|
|
| 3E+1 | ml |
dill weed
fresh, chopped finely |
*
|
| 1 | each |
eggs
hard boiled |
|
| 3E+1 | ml |
cream
16% or 18% |
|
| 1 | x |
salt and black pepper
ground |
*
|
Directions
1 - Prepare all the ingredients. 2 - Add oil to the pot, sauté chorizo for 2 to 3 minutes, add onion with garlic and sauté for the next 2 minutes. Save some chives for garnish. 3 - Pour vegetable stock into the pot and bring to boil. In the meantime add carrot, potatoes, lovage and rosemary. Simmer for about 10 minutes. 4 - Add sorrel and dill leaves, simmer for about 5 to 7 minutes. Save some dill for garnish. 5 - Garnish with 2 teaspoon of cream, and a quarter or a half of egg. Sprinkle some dill and chives.
