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Recipe of: © Monsieur Cuisine

Sorrel soup

MC connect
8 portions
Easy
Ready in: 1:05 h
Preparation time: 15 min.
Created on: 21.01.2022
Last changes: 01.02.2022
  • 8 eggs (medium)
  • 2 bunches of sorrel (160 g)
  • 2 small onions (120 g)
  • 1 carrot (100 g)
  • 1 tbsp rapeseed oil
  • 800 g floury potatoes
  • 2 l hot vegetable stock
  • 1 tsp salt
  • 2 pinches of pepper
  • 100 g soured cream (24% fat)

Nutrients

Per portion:

  • calorific value
    1063 kj / 254 kcal
  • protein: 11 g
  • carbohydrates: 20 g
  • fat: 14 g
Instruction
Preparation time
15 min.
Ready in
1:05 h
  1. Put 500 ml cold water into the blender jug. Place the eggs in the cooking pot, attach the cooking pot to the blender jug and, with the measuring beaker in place, cook for 14 minutes/speed setting 1/120°C. Lift off the cooking pot and refresh the eggs in cold water. Empty out the blender jug, rinse it with cold water and dry.
  2. Wash the sorrel, shake it dry, remove any hard stems and chop the leaves roughly. Place in the blender jug and, with the measuring beaker in place, process for 8 seconds/speed setting 8. Decant and put aside.
  3. Peel the onions and cut into quarters. Wash and peel the carrot and cut it into 3-cm pieces. Put the onions and carrot in the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug, then add the oil. The measuring beaker not inserted, sauté with the roast button/3 minutes.
  4. Peel and wash the potatoes and cut them into 2-cm chunks. Put the potatoes and the hot vegetable stock in the blender jug and, with the measuring beaker in place, boil for 35 minutes/speed setting 1/100°C. Then, with the measuring beaker in place, blend to a purée for 10 seconds/speed setting 8.
  5. Add 1 teaspoon of salt, 2 pinches of pepper, the sorrel and the soured cream, and, with the measuring beaker in place, process for another 10 seconds/speed setting 6.
  6. Peel the eggs and cut into quarters. Arrange the eggs on plates and serve with the hot soup.

Finished!

Bon appétit with Monsieur Cuisine