Le Tourin Blanchi à l’Oseille

Sorrei and potato soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

First, here is a quickly made soup, using potatoes, sorrel and eggs, which makes a complete light meal.


  • 500 g (1 lb) potatoes
  • 850 ml (


Peel and chop the potatoes and boil in seasoned water for 20 minutes until soft.

While they are cooking, wash and drain the sorrel, removing the stalks, and melt in the fat over a low heat with the garlic and herbs. By the time the potatoes are ready, the sorrel mixture will have reduced to a smooth purée. Stir in the flour.

Liquidize or sieve the potatoes with their water and s