Description
A delicate creamy soup that's a little "winter" taste of the lentils soften bright acid spring sorrel! Thanks for the recipe Olga Baklanova and her cooking blog!
Ingredients
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Lentils
100 g
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Onion
2 piece
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Carrots
1 piece
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Garlic
2 tooth
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Butter
25 g
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Sorrel
1 coup
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Broth
0.75 l
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Sour cream
1 Tbsp
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Salt
-
Black pepper
Cooking
Onions and carrots cut into small dice.
In a saucepan with a thick bottom to heat on low heat half portion of butter. Add the chopped onions and carrots. Fry, stirring occasionally, until the vegetables are soft about 5-6 minutes.
Add the garlic. Fry all together for another 3-4 minutes.
Put the lentils. Pour 0.5 liters of broth (I have chicken, you can use vegetable) and simmer for a further 15 minutes.
When the lentils are cooked, blend in a blender until smooth.
Add the coarsely chopped sorrel leaves and remaining butter. Salt and pepper to taste.
Add sour cream and broth to adjust thickness of soup. Return soup to low heat and re-warmed.
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