Soupe à l'Oseille

Ingredients

• 300 gsorrel leaves — washed and stems removed
• 1leek — sliced
• 2potatoes — diced
• 2 tbspbutter
• 1 Lchicken or vegetable stock
• 100 mlcream
• to tastefine salt and white pepper

Method

1. Start by thoroughly rinsing 300 g of sorrel leaves under cold water to remove any dirt. Shake off excess water and pat them dry with a clean kitchen towel. Trim any tough stems and roughly chop the leaves, setting them aside for later.
2. Next, clean and prepare the leek by cutting off the root and the dark green tops, leaving only the white and light green parts. Slice the leek lengthwise and rinse under running water to remove any grit between the layers. Slice the leek into thin half-moons.
3. Peel and dice the 2 potatoes into small, even cubes, about 1 cm in size. This ensures they cook evenly and become tender at the same time as the other ingredients.
4. In a large pot, melt 2 tbsp of butter over medium heat. Add the sliced leek and diced potatoes, stirring gently to coat them in the butter. Cook for about 5 minutes, or until the leek becomes soft and translucent, releasing a sweet and savory aroma.
5. Add the 1 L of chicken or vegetable stock to the pot, stirring to combine with the leek and potatoes. Bring the mixture to a gentle simmer, ensuring the heat is not too high to avoid boiling, which can make the soup cloudy.
6. Once the stock is simmering, add the chopped sorrel leaves to the pot. Stir them in gently, watching as they wilt and turn a vibrant green, which should take about 3 minutes.
7. Continue simmering the soup until the potatoes are fully tender, which you can check by piercing them with a fork; they should offer no resistance. The broth should taste rounded, with no raw starch flavor from the potatoes.
8. Stir in 100 ml of cream, allowing it to heat through and enrich the soup. Taste and adjust the seasoning with fine salt and white pepper to your preference, ensuring the flavors are balanced and the soup has a slight tang from the sorrel.
9. Ladle the hot soup into warmed bowls, allowing the creamy, vibrant green soup to invite everyone to the table. Serve immediately, savoring the fresh, spring flavors typical of the Loire region.