This creamy and tangy dish blends the earthy goodness of spinach with the fresh, citrusy notes of Red Veined Sorrel Microgreens. The smooth, velvety texture makes it a perfect, comforting side dish to pair with any main course.
Ingredients
- 1 cup Red Veined Sorrel Microgreens
- 1 cup fresh spinach, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup vegetable broth (or water)
- Salt and freshly ground black pepper to taste
- Grated nutmeg (optional)
Method
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute, until fragrant.
- Cook Greens: Add the chopped spinach and cook for 2-3 minutes, until wilted. Stir in the Red Veined Sorrel Microgreens and cook for another 2 minutes until tender.
- Blend: Once the greens are soft, transfer the mixture to a blender. Add the vegetable broth (or water) and blend until smooth.
- Finish with Cream: Return the blended mixture to the skillet. Pour in the heavy cream and stir well. Simmer for 2-3 minutes until the soup is creamy and slightly thickened.
- Season: Add salt, pepper, and a pinch of grated nutmeg (optional).
- Serve: Serve warm as a rich and tangy side dish, perfect alongside roasted meats, grilled vegetables, or as a standalone comforting treat.
