VEGAN

Sorrel and Avocado Soup

Soups | Russian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Sorrel and Avocado Soup

Ingredients

Onion - 1 head
Carrot - 1 piece
Garlic - 1 head
Champignons - 2 pieces
Bay leaf - 1 piece
Leek - ½ pieces
Fennel - 0.4 oz
Sorrel - 7.1 oz
Cilantro - 0.2 oz
Basil - 0.2 oz
Parsley - 0.2 oz
Avocado - ½ pieces
Olive Oil - 3 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare a vegetable broth. To do this, roughly chop the carrots, onion, mushrooms, fennel, and the green part of the leek. Cut the head of garlic crosswise through all the cloves. This type of cut is called mirepoix and is designed for long cooking. Sauté the vegetables in olive oil, add water, place in a bay leaf, and simmer for forty minutes. Strain the finished broth through a fine mesh sieve.

Step 2

Bring a pot of water to a boil and add three tablespoons of salt. Trim the stems of the sorrel, then add the remaining leaves along with the cilantro, parsley, and basil to the boiling water. After fifteen seconds, remove all the greens and immediately transfer them to ice water.

Step 3

Remove the greens from the water, squeeze out as much moisture as possible, and transfer them to a blender. Add one clove of garlic and 30 grams of olive oil. Turn on the blender and gradually pour in 200 ml of vegetable broth. Once the soup is smooth, season with salt and pepper to taste.

Step 4

Slice the avocado into thin pieces. You can take a wedge and slice it while keeping the slices attached on one side. Arrange the resulting fan-shaped pieces on plates filled with sorrel soup. For garnish, sprinkle with small leaves of fresh basil.