How to blend the best creamy and sour sorrel soup

When I was a child sorrel soup was a typical spring soup. The one I used to eat was with chunks of vegetables inside. It was delicious! Now I keep my family tradition adding a small variation every now and then. So, this time it is a blended creamy sorrel soup. Super yummy as well! Each sorrel recipe I create is slightly different but there is always the unique sourness of the sorrel which cannot be substituted by anything else. I came across the original recipe here and made it int a 5 Element one for best combination of flavours. Take a look.  

Pick 300g-350g sorrel leaves. Wash them thoroughly and set them aside. 

In a large cooking pan add the following: 

• Sweet 2-3 tablespoons of oil, 1 large potato, diced, let it fry gently for a while and continue, 

• Pungent 1 medium-sized, sliced onion, 4-5 garlic cloves (depending how much you like garlic), a pinch of black pepper, a pinch of freshly grated coriander, 

• Salty 1 tablespoon salt, cold water 2,5cm/1 inch above the level of potatoes. 

Bring the vegetables to a boil and simmer on medium-heat until the potatoes are soft. 

Then continue: 

• Sour the sorrel leaves,

• Bitter a pinch of turmeric, a pinch of thyme. 

• Sweet a splash of olive oil. 

Stir the soup and boil for about 2 minutes until the leaves wilt. Blend it with hand blender and serve immediately. Garnish it with hard-boiled eggs some sorrel leaves and a drizzle of olive oil. 

Unlike my other sorrel soups, this one contains quite a lot of sorrel, so the flavour you get should be quite vibrant and the soup should be thick. 

For more sorrel recipes see: potato and sorrel salad, lemony sorrel soup, creamy Thai-style sorrel soup, green salad with sorrel leaves, sorrel pesto.