in Soup Recipes

Herbal soup with sorrel and spinach

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Ingredients for 2 servings:

  • 125 g leaf spinach
  • 100 g sorrel
  • 1 bunch of chives
  • 1 clove(s) garlic
  • 100 g mushrooms or morels
  • 1 shallot(s)
  • 600 ml vegetable stock
  • 150 g cream
  • 2 tbsp brandy
  • 1 egg yolk
  • 1 tbsp butter
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean, rinse, and roughly chop the spinach leaves and sorrel. Finely chop the chives and peeled garlic. Clean and slice the mushrooms. Peel and finely dice the shallot, and sauté in the hot butter until translucent. Add the mushrooms and sauté for about 5 minutes. Add the remaining herbs and sauté briefly. Pour in the hot vegetable stock and cream and heat (do not let it boil!). Season with salt, pepper, and brandy. Whisk the egg yolk, mix with a little of the stock, and stir into the hot soup (do not bring back to the boil, or the yolk will curdle!). Serves 4 as a starter or 2 as a main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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