INGREDIENTS
2 good handfuls Sorrel
45g Butter
1 onion, finely chopped
2 medium potatoes, peeled & diced
1 litre of heated stock
salt, pepper & grated nutmeg
PREPARATION
Melt butter & cook onions till soft, but not fully browned. Stir in potatoes, stock & seasoning. Simmer until the potatoes are cooked.
Meanwhile, cut away any thick stems on the sorrel & wash well.
Puree the soup in a blender with the sorrel leaves until smooth & bright green (you may need to do this in batches, depending on your kitchen equipment). Return to pan, adjust seasoning and reheat (but don't allow to boil since that will spoil both the couolur & flavour).
The original recipe added cream & croutons at this stage.
I love the light sour taste the sorrel gives; the quality of the stock also makes a big difference. Enjoy!
CREDITS
I first came across this recipe in Christopher Lloyd's book "Gardener Cook". He in turn credits it to Jane Grigson's Vegetable Book.
