Sorrel Soup with Chorizo
- 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
- 1 - Prepare all the ingredients.
- 2 - Add oil to the pot, saute chorizo for 2 to 3 minutes, add onion with garlic and saute 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.
vegetable stock, sausage, sorrel leaves fresh, scallions, garlic, potatoes, carrots, rosemary, sunflower oil, dill weed fresh, eggs, cream, salt
Taken from recipeland.com/recipe/v/sorrel-soup-chorizo-53305 (may not work)