English Cream of Sorrel Herb Soup

Recipe by French Tart
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon sunflower oil
  • 1
    onion, peeled and finely sliced
  • 1
    large potato, peeled and cubed
  • 12
    liter vegetable stock
  • 12
    liter milk
  • 1
    tablespoon creme fraiche or 1 tablespoon double cream
  • salt and pepper
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DIRECTIONS

  • Heat the oil and add the onion and potatoes, stirring all the time, cook them until they start to soften.
  • Add the stock & milk, season well with salt and black pepper and bring to the boil.
  • Simmer for 10-15 minutes until the potatoes are tender.
  • 2 minutes before the end of cooking, add the sorrel & the creme fraiche or cream.
  • Liquidise the soup.
  • Serve it chilled OR hot, with croutons and finely chopped sorrel leaves.
  • To serve it chilled:
  • Allow it to cool and store in a cool place such as the fridge. Just before serving, add an ice cube to each bowl and pour the soup into the bowl. Garnish as before.
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