Sorrel soup

Sorrel soup

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 small onion, finely chopped
45g butter
2 potatoes, diced
1 litre chicken stock
freshly ground black pepper
155g sorrel leaves
pinch sugar
pinch nutmeg
3-4 tablespoons cream
salt

Method

  1. Cook onion in butter in saucepan until soft. Add potatoes and chicken stock, season with salt and pepper and simmer until potatoes are soft.
  2. Place sorrel leaves in blender with potato soup and blend until smooth. (Do this in several batches.)
  3. Reheat gently, then add sugar and nutmeg, stir in cream and adjust seasoning. If desired, serve sprinkled with snipped chives or small croûtons.
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