John Myers
Contents
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Ingredients
- 200 g Floury potatoes
- 0,5 L Vegetable broth
- 60 g Spinach young
- 0,5 bunch Leaf parsley
- 1 bunch Sorrel
- 1 pinch Black pepper from the mill
Instructions
- Peel the potatoes, cut into 1 cm thick slices, place in a large saucepan and cover with stock, bring to a boil. Reduce the temperature so that the potatoes sit in the broth for 30 minutes.
- Wash the spinach and sorrel and remove the stems. Wash and pluck the parsley. As soon as the potatoes are cooked, add the spinach and parsley leaves and stir well.
- Remove the saucepan from the stove. Finely puree the soup with a hand blender and strain it through a sieve. Mix half of the sorrel into the warm soup with a hand blender. Season to taste with salt and freshly ground pepper.
Nutrition
Serving: 100gCalories: 34kcalCarbohydrates: 4.5gProtein: 1gFat: 1.2g
