Sorrel soup recipe - Telegraph:
Serves 6
4 tbsp butter
Olive oil
10 spring onions, chopped
½ bunch parsley, stalks and leaves finely chopped
500g/1lb floury potatoes, peeled and chopped into 2cm cubes
1 litre/35fl oz chicken stock
250g/8oz sorrel leaves, washed
2 egg yolks, beaten
200ml/7fl oz sour cream, plus extra to serve
Chives and fennel tops, to garnish
Melt the butter in a large, heavy-bottomed pan and add a splash of oil. Fry the onions and parsley with a pinch of salt until they are soft, about 3 minutes. Add the potatoes.
Pour in the stock and bring to the boil. Cover with a lid and simmer for 15 minutes, or until the potatoes are completely tender. Roughly chop the sorrel leaves and add to the pan, then take off the heat.
Transfer to a food processor (or use a hand blender) and blend until smooth. Season to taste.
Beat the egg yolks and sour cream together in a bowl, then stir in two tablespoons of hot soup – you are doing this to prevent the eggs from scrambling. Very slowly whisk the egg and cream mix into the soup. Serve warm or chilled with a few snipped chives and fennel herbs.
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Serves 6
4 tbsp butter
Olive oil
10 spring onions, chopped
½ bunch parsley, stalks and leaves finely chopped
500g/1lb floury potatoes, peeled and chopped into 2cm cubes
1 litre/35fl oz chicken stock
250g/8oz sorrel leaves, washed
2 egg yolks, beaten
200ml/7fl oz sour cream, plus extra to serve
Chives and fennel tops, to garnish
Melt the butter in a large, heavy-bottomed pan and add a splash of oil. Fry the onions and parsley with a pinch of salt until they are soft, about 3 minutes. Add the potatoes.
Pour in the stock and bring to the boil. Cover with a lid and simmer for 15 minutes, or until the potatoes are completely tender. Roughly chop the sorrel leaves and add to the pan, then take off the heat.
Transfer to a food processor (or use a hand blender) and blend until smooth. Season to taste.
Beat the egg yolks and sour cream together in a bowl, then stir in two tablespoons of hot soup – you are doing this to prevent the eggs from scrambling. Very slowly whisk the egg and cream mix into the soup. Serve warm or chilled with a few snipped chives and fennel herbs.
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