1 Review

This is what I call an old-fashioned style soup - made with easily foraged herbs and fresh vegetables that are grown in most potagers or veggie gardens; a fabulous, simple soup and yet complex in taste and flavour with many layers. I had to cut this back to about half, as there are only the two of us at present, and I have too much soup in the freezer already! I used a scant amount of butter and made up the fats with a little olive oil. I used all of the suggested herbs and LOVED the addition of the mace, one of my favourite spices and MUCH underused in my opinion! We ate this for a hearty and yet light lunch with some very naughty garlic and parmesan bread%u2026%u2026%u2026%u2026.but the soup was SO packed full of good things, we thought we were allowed to stray a little! I have sorrel in my garden and picked it fresh to make this soup %u2013 I adore the slightly vinegary and astringent flavour that it imparts and the quantities in this soup was spot on too, too much and the flavour becomes acidic and bitter, but this was just right. This will be made again and again thanks Swedish Chef and will be copied into my battered recipe note book along with all my other family and favourite recipes, many thanks and thanks to Joan too. Made for the Herb of the Month in the French forum, and very much enjoyed. (Photos can be posted %u2013 but will be watermarked.) Karen/FT :D

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French Tart August 10, 2010
Joan's Sorrel Soup