👨🍳 Method
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1
Peel the potatoes, cut them into equal-sized pieces, and rinse them.
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2
Rinse the sorrel and chop finely.
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3
Heat the butter in a large pot and gently stew the sorrel for a few minutes.
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4
Pour in the poultry stock and add the potatoes, rice, and bay leaf.
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5
Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15–20 minutes.
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6
Remove the bay leaf and blend the soup until completely smooth using an immersion blender.
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7
Season to taste with salt and pepper.
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