Soups Handbook by Marguerite Patten

Author:Marguerite Patten
Language: eng
Format: epub
Tags: COOKING / General
ISBN: 9781908117670
Publisher: Grub Street Cookery
Published: 2008-04-16T04:00:00+00:00

SORREL SOUP 1

Cooking time: 30 minutes plus time to make stock • Serves 4 to 6

Sorrel is one of the early summer herbs that is often sadly neglected. The leaves look very like those of young spinach, and the flavour is not dissimilar. In this recipe the sorrel is used uncooked, but a variation follows which uses rather more cooked sorrel. Always shred sorrel and spinach with a stainless steel knife to avoid discoloration.

Metric/Imperial Ingredients American

1 medium onion 1 medium

25 g/1 oz butter 2 tablespoons

1 litre/1¾ pints chicken stock (see page 14) scant 4½ cups

225 g/8 oz sorrel leaves ½ lb

to taste salt and freshly ground black pepper to taste

225 ml/7½ fl oz double (heavy) cream scant 1 cup

To garnish

croûtons (see page 193)

Peel and finely chop the onion. Heat the butter in a pan and cook the onion gently for 10 minutes, stirring from time to time so it does not discolour. Add the chicken stock, cover the pan and simmer for about 15 minutes.

Meanwhile, wash and dry the sorrel, shred and add to the hot liquid. Sieve or liquidize the soup. Return to the pan, add seasoning to taste and reheat. Whisk the cream into the hot, but not boiling, soup. Reheat gently for a few minutes then serve topped with the croûtons.

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