Discover the Cream of potatoes, sorrel, and cream cheese lunch recipe, its easy and fast. try it.
PREPARATION GUIDE: POTATO VELVET, BONES, AND FRESH CHEESE
-1 kg of fresh sorrel
-1 fresh cheese garlic and herbs
-1.5 l of water
-2 bouillon cubes
-1 clove of garlic
Wash and peel the sorrel. Peel and chop the shallot, then the garlic.
Peel, wash the potatoes and cut them into small pieces.
In a saucepan over low heat, melt a knob of butter. Add the shallot, garlic, and sorrel.
Once everything has melted, add the water and broth cubes. Mix well.
Add the potato pieces and cook for 20 minutes over medium heat.
Once cooked, remove from heat and mix thoroughly.
Add the whole egg, garlic and herbs cheese, salt and pepper to taste, then mix again.