Sorrel Soup with Hood

Pluck coarse stem parts from the sorrel and cut the leaves into narrow strips. Prepare the leek and potatoes (ready to cook, e.g. peel, remove woody parts and dirt) and cut very thinly. Remove the skin from the shallot and garlic and chop finely.

Heat the butter and steam all the prepared ingredients in it for 2-3 minutes until soft. Add the white wine and the soup, bring to a boil and cook for about 15 minutes with the lid closed until the vegetables are well tender. Blend the soup in a hand mixer or possibly with a hand blender, adding the mascarpone by the spoonful. Season with salt and cayenne pepper. Divide evenly into ovenproof (!) soup bowls. Attention: The soup should offer up to maximum 2 cm under the edge. Roll out the puff pastry to a thickness of approx. 3 mm on a floured surface and cut out rounds that are a little larger than the soup cups. Brush the edges of the pastry with egg white. Place the dough loosely on the cups and press lightly until smooth. Brush the top of the dough with egg white and garnish with leftover dough to taste. Bake the sorrel soup in the oven heated to 200 °C on the second rack from the bottom for about 10 minutes, if possible with circulating air until light brown. Serve immediately.

Tip: If you fill the soup into the cups and let it cool down before you put the dough on, the lid will rise very nicely during baking. The prerequisite, however, is that between the soup and the dough

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