Our community veggie garden boasts a magnificent patch of bright green sorrel, that lemony flavoured herb so beloved by the French who make a marvellous tangy soup with it. However, it turns an unattractive khaki colour when heated.
The beauty of this version is that the sorrel is first made into a paste which retains its brilliant green colour when added to the body of the soup.
- Prep Time : 15-20 minutes
- Cook Time : 20 minutes
- Yield : 4
- sorrel leaves - 150g, washed, dried, stems removed
- soft unsalted butter, at room temperature - 2 tablespoons
- vegetable oil - 1 tablespoon
- onion - 1 medium, chopped to make 1/2cup
- garlic - 1 clove, crushed
- potato (such as Sebago or Pontiac) - 1 medium, about 200g, peeled and diced
- chicken stock or vegetable stock - 1 Litre
- salt and pepper - to taste
- cream - 125ml (1/2 cup), or more to taste
- finely shredded sorrel leaves - for garnish
Place the sorrel leaves in the bowl of a food processor or Thermomix and pulse. Add the softened butter and pulse until it forms a green paste. Set aside.
In a medium saucepan, sweat the onion and garlic in the oil until soft and translucent. Add the diced potato and stock and cook over medium-low heat until potato is soft, 15 - 20 minutes. Remove pan from the heat. Season to taste.
Pour the stock very slowly through feed tube of food processor or Thermomix into the sorrel puree with motor running. Process until smooth. Add the cream and process again. Taste for seasoning and add more cream if desired.
Ladle into soup bowls and garnish with finely shredded sorrel.
Tip: if you wish to serve the soup cold, chill well in refrigerator before serving.