Sorrel is a very old herb that has been used throughout the centuries in England, as well as the rest of Britain and Europe - especially France. I have called this an English soup, as it does not contain any egg yolks, as French Sorrel soup often does. It can be served chilled or hot, and is also delicious made with a combination of sorrel, watercress and other green herbs. You must try to use the small round tipped sorrel leaves, as the large pointed leaves are very bitter. Sorrel is a purgative and an excellent detoxification herb, so you can enjoy your soup as well as cleansing yourself. Garnish with croutons and finely chopped sorrel leaves.
1 tablespoon rapeseed oil
1 onion, peeled and finely sliced
1 large potato, peeled and cubed
300g fresh sorrel leaves
½ litre vegetable stock
½ litre milk
1 tablespoon creme fraiche or 1 tablespoon double cream
100g frozen garden peas (defrosted)
salt and pepper, to season
You must try to use the small round tipped sorrel leaves, as the large pointed leaves are very bitter.
Heat the oil and add the onion and potato, stirring all the time, cook them until they start to soften. Add the stock & milk, season well with salt and black pepper and bring to the boil.
Simmer for 10-15 minutes until the potatoes are tender. 2 minutes before the end of cooking, add the sorrel & the creme fraiche or cream. Liquidise the soup.
Add the peas and simmer without boiling for 3 to 5 minutes, or until the peas are cooked and the soup is hot.
Serve it chilled OR hot, with croutons and finely chopped sorrel leaves.
To serve it chilled: Allow it to cool and store in a cool place such as the fridge. Just before serving, add an ice cube to each bowl and pour the soup into the bowl. Garnish as before.