Sorrel and Wild Greens Soup RecipeOrigin: Britain Period: Traditional |
Ingredients
1 medium carrot, diced 
Sorrel and Wild Greens Soup Preparation:Method:Add the carrot, onion, potatoes and garlic to a pan along with 500ml stock. Bring to a simmer, cover and cook until tender (about 20 minutes) then add the spinach, fat hen, stork's bill and sorrel and cook for a further 3 minutes, or until wilted. Allow to cool a little, transfer to a liquidizer and blend to a smooth purée. Make a roux by heating the olive oil in a pan and blending-in the flour. Cook for about 20 seconds then gradually whisk-in the remaining reserved stock. Cover and cook on low heat, stirring frequently, until thickened. Add the vegetable puree and herbs and allow to simmer gently on low heat for 5 minutes, until heated through. Pour the soup into warmed serving bowls, add a dollop of yoghurt to each bowl and garnish with the reserved sorrel. Serve immediately. |
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