SORREL SOUP
Serves 6
The lemony flavour of wild sorrel is made more subtle when cooked with
equal quantities of potatoes. The soup ends up a pretty pale green and
should be served with a swirl of cream and croutons fried in bacon fat.
This is an almost free soup; throughout the summer you can pick your
sorrel from country meadows and hedgerows. The French variety, however,
has a more piquant flavour.
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1 lb (450 g) potatoes, washed, peeled and
coarsely chopped
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2 oz (50 g) butter
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14 oz (400 g) sorrel leaves washed,
stalks removed
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1 small onion, finely sliced
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1 shallot, finely chopped
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11/2 pts (900 ml) chicken stock
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salt, pepper
-
cream and croutons to garnish
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In a heavy-bottomed dish melt the butter
and add the sorrel.
-
Cover and sweat over a low heat until the
leaves flop and turn a dark green.
-
Add the onions and cook for a couple of
minutes before adding the potatoes and stock.
-
Simmer covered for about 40 minutes and
blend in batches until smooth.
-
Season and garnish with the cream and
croutons.
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