Sorrel, young beet greens or young cabbage are the symbols of spring. Today pick one of them for soup form.
- 40-50 dkg (0.88-1.1lb) of sorrel
- 50 dkg (1.1lb) of ribs
- 1 carrot
- 1-2 parsley root
- 1/4 of celeriac
- 100ml (3.4oz) of double cream
- 1 bay leaf
- 3 grains of allspice
- 1 tsp of flour
- Salt
Wash the ribs and cut them into smaller pieces. Peel and wash the carrot, parsley root and celeriac. Clean sorrel and remove the stems. Put ribs, vegetables (without sorrel), bay leaf, allspice and then salt into IP. You can use universal seasoning (vegeta) if you prefer.
Close the lid, move the valve into sealing position and set up programme Soup for 25min. While the programme is running, cut your sorrel. Mix flour with cold water.
After the programme finishes, move valve into venting position, remove the pressure and open the lid. Sometimes on the top there will be froth, try to remove it gently. Take out the carrot, parsley root and celeriac.
Add sorrel and flour to the pot. Grate carrot and add it to your soup.
Turn on programme Sauté and bring it to the boil. Turn off IP and add cream. Mix altogether and season with salt and pepper if needed. Serve with hard boiled eggs and new potatoes (with dill). Enjoy!
