It’s really very satisfying making a truly delicious recipe from a very inconspicuous ingredient and in this case, one that many would think was a weed!
INGREDIENTS
- 120gms fresh sorrel
- 60gms butter
- 1 small onion, diced
- 200gms potatoes, peeled and diced
- 1 litre vegetable stock
- 250ml cream
Serves 4
Method
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Wash sorrel, spin dry, and remove all thick stalks. Place in a food processor and blitz for a few seconds, add butter and continue to blitz until a puree.
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Heat a tablespoon of oil in a saucepan, add onion, and cook until translucent; then add potato. Cook over a gentle heat until golden, but not burnt.
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Add stock and continue to simmer until potato is soft. Turn off heat, leave for a moment, then blitz until smooth.
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Return to a clean pan, and add the cream. Season well.
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If serving the soup hot, reheat gently, then add sorrel prior to serving. Sorrel will turn a brownish colour when cooked, so add at the last moment.
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If serving cold, leave the mix to cool, add the puree and chill for an hour prior to serving.
