Recipes brought to you by Avanti Savoia
Visit us online at www.avantisavoia.com
Email this recipe to a friend 
Sorrel (Spinach Dock) Soup
Be the first to review this recipe.
(Recipe ID: 602)
Serves 4
Preparation time: 45 minutes
Smooth lemony flavor; can be served hot or cold.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 pound Potatoes, peeled and chopped
- 4 cups Salted Water
- 8 ounce Sorrel, stalk removed
- 2 Tablespoons Butter
- Fine Sea Salt, to taste
- 4 Tablespoons Heavy Cream
Instructions
- Boil the potatoes in 4 cups of salted water until soft.
- Meanwhile, wash the sorrel leaves, chop and soften them over a low heat with butter for about 5 minutes.
- Add to the potatoes, season with salt and continue cooking for 15 minutes more.
- Strain the soup through a sieve, stir in the heavy cream and serve.
