All Simple Vegetable Recipes

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.

  • 1 lb (450 g) potatoes, washed, peeled and coarsely chopped

  • 2 oz (50 g) butter

  • 14 oz (400 g) sorrel leaves washed, stalks removed

  • 1 small onion, finely sliced

  • 1 shallot, finely chopped

  • 11/2 pts (900 ml) chicken stock

  • salt, pepper

  • cream and croutons to garnish

  1. In a heavy-bottomed dish melt the butter and add the sorrel.

  2. Cover and sweat over a low heat until the leaves flop and turn a dark green.

  3. Add the onions and cook for a couple of minutes before adding the potatoes and stock.

  4. Simmer covered for about 40 minutes and blend in batches until smooth.

  5. Season and garnish with the cream and croutons.

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