Sorrel Soup with Blue Cheese can be a delightful culinary revelation even for ardent fans of this spring garden green. Typically, sorrel soups are made with simple ingredients like potatoes, onions, and eggs, and we rarely deviate from this traditional combination because “it’s already delicious.” However, if you dare to break from tradition and add crumbled blue cheese to your sorrel soup, you’ll create a dish so exquisite that even the most discerning gourmands will acknowledge its excellence. Try our recipe and see for yourself!
Nutritional Information
Calories: 253.00 kcal per serving
Servings: 4
Preparation Time: 1 hour
Ingredients for 4 Servings
- Sorrel: 14 oz (400 g)
- Green onions: 1 oz (30 g)
- Onion: 1 medium
- Garlic: 2 cloves
- Potatoes: 10.6 oz (300 g)
- Butter: 1 oz (25 g)
- Water: 6.3 cups (1.5 liters)
- Sour cream: 2.1 oz (60 g)
- Blue cheese: 5.3 oz (150 g)
- Salt and freshly ground black pepper: to taste
Instructions
Step 1
Prepare the ingredients for the soup. Rinse and dry the sorrel and green onions under running water. Cut the sorrel into strips and the green onions into small rings.
Step 2
Peel and finely chop the onion and garlic. Peel, wash, and dice the potatoes into small cubes. Place the potatoes in cold water and let sit for 10 minutes, then drain.
Step 3
In a heavy-bottomed pot, melt the butter. Add the onion and garlic, and sauté until golden brown, stirring occasionally, over medium heat (about five minutes).
Step 4
Pour in the water and bring to a boil. Lightly salt the water. Add the potatoes and cook over low heat for 10 minutes. Add the sorrel, bring to a boil again, and cook for another 5 minutes.
Step 5
Puree the soup using an immersion blender until smooth. Season with salt and pepper to taste. Stir in the sour cream. Ladle the sorrel soup into serving bowls.
Step 6
Crumble or grate the blue cheese. Sprinkle the cheese and previously chopped green onions over the bowls of soup. Serve immediately.
Helpful Tip
Sorrel soup with cheese will be particularly hearty if you cook it with beef or chicken broth instead of water. Make sure the broth is rich but not fatty, as excess fat is unnecessary for this dish.
Additional Information
To make the tartness of the sorrel more delicate, add spinach in a 1:1 ratio with the sorrel. For the quantities listed in the recipe, use 7 oz (200 g) of sorrel and 7 oz (200 g) of spinach.
