Thursday, 18 June 2009

Sorrel Soup

A goodly handful of sorrel - remove stalks and roughly chop
About 100g. of spinach - (as above - though you can leave the stalks if they're young leaves)

1 small/medium white onion - peeled and roughly chopped
- (shallots are fine)
Couple of medium size potatoes - peeled and roughly chopped

1 large clove of garlic - peeled and squashed


Little lemon juice

Hot Stock (of choice)

1. Saute the chopped onion and potato until softened.
2. Add your leaves, garlic, stock to well cover the leaves, and squeeze of lemon juice

3. Simmer gently until potatoes are cooked through

4. Adding more stock if necessary and liquidise until smooth and creamy.

Adjust seasoning to taste and serve with either sour or sweet cream on top.

Dont forget to season.

Little Tip:
If you find a soup slightly too acid - slake a little Arrowroot with some water and throw into the soup - this seems to reduce the acidity.

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