Crema di Acetosa con Bruschetta

Name: Crema di Acetosa con Bruschetta (Cream of Wild Sorrel with Garlic Croutons)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 garlic clove; 55 g unsalted butter; 40 g Parmesan, grated; 2 slices of good country bread; salt and pepper; 55 g mascarpone cheese; salt and pepper; 25 g unsalted butter; 1 medium potato, about 200g, peeled and cubed; 1 celery stalk, finely chopped; 1 small onion, finely chopped; 150 g wild sorrel

Cream of Wild Sorrel with Garlic Croutons

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“A delicious soup, which makes an elegant starter at a dinner party. Needless to say, you may use cultivated sorrel instead of wild, but it will be much less satisfying!”

Ingredients

150 g wild sorrel
1 small onion, finely chopped
1 celery stalk, finely chopped

Europe
Italy
Dinner
Starter
Vegetarian
Soup
Mediterranean

Method

Wash the sorrel, and remove any tough stalks. Coarsely chop the leaves.

Fry the onion, celery and potato in the butter for approximately 5 minutes. Add enough water to cover, about 1 litre, along with some salt, and bring to the boil. After cooking for 8 minutes, add the sorrel and cook for a further 6 minutes. Leave to cool a little, then liquidise in a food processor. It will be thick