Promotional Banner
Skip to content
alive magazine logo

Subscribe to Our Newsletter

Food

Sorrel Soup with Leek, Potatoes, and Almond Cream

Serves 6

Written by
Sorrel Soup with Leek, Potatoes, and Almond Cream

Lemony sorrel and white wine add a delicious tang to this up-styled leek and potato soup. If you can’t find sorrel, use spinach, nettle, or Swiss chard with a teaspoon of fresh lemon juice. The almond cream is optional, but it makes for a pretty presentation. Skip it if you have an allergy or low-powered blender.

Ingredients

Almond cream (optional)
  • 2 Tbsp (30 mL) natural almonds
  • 3 Tbsp (45 mL) water
Sorrel soup
  • 1 tsp (5 mL) extra-virgin olive oil
  • 1 leek, white and light green parts only, finely chopped
  • 1 cup (250 mL) dry white wine (optional)
  • 4 to 5 cups (1 L to 1.25 L) low-sodium vegetable broth
  • 1 bay leaf
  • 2 cups (500 mL) potato, peeled and cut into 1/2 inch (1.25 cm) cubes
  • 1/2 cup (125 mL) fresh parsley, separated into stems and leaves
  • 1 cup (250 mL) French sorrel
  • Salt and pepper, to taste

Nutrition

Per serving:

  • calories 112
  • protein 2 g
  • total fat 2 g
    • sat. fat 0 g
  • total carbohydrates 15 g
    • sugars 3 g
    • fibre 3 g
  • sodium 105 mg

Directions

01
In small bowl, soak almonds in 1 cup (250 mL) water for at least 30 minutes or up to 8 hours. Drain almonds and remove skins. In blender, purée with 3 Tbsp (45 mL) water until smooth. Reserve purée, and rinse blender.
02
In large pot, add olive oil and sauté leek for 5 minutes, stirring frequently. Add white wine (if using) followed by broth, bay leaf, potatoes, parsley stems, and sorrel. Cover, bring to a boil, reduce heat, and simmer for 15 minutes. Remove bay leaf. Transfer to blender (or use immersion blender) and blend until smooth. Taste and add salt and pepper if desired.
03
To serve, divide soup among bowls and swirl 2 tsp (10 mL) almond cream into each serving. Garnish with remaining parsley leaves.

READ THIS NEXT