Sorrel cream soup

Ingredients for 6 servings:

• 300 g sorrel
• 1 onion(s)
• 2 m.-sized potatoes
• 1 clove(s) garlic
• 1 liter chicken broth or stock
• 250 g cream cheese
• 2 tbsp butter
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the sorrel, trim the stalks, and cut into coarse strips. Peel the onion and dice it coarsely. Peel the potatoes and dice them. Peel the garlic clove and halve it. Sauté the sorrel strips with the onion in the butter; do not allow them to brown. Add the chicken stock. Add the halved garlic clove and the diced potatoes. Cook for about 20 minutes, then puree with an immersion blender. Add the cream cheese, dissolve it in the hot soup, and then blend again with an immersion blender until foamy. Season to taste with salt and pepper.