Courgette and Sorrel Soup with Almond and Chive Sables

Name: Courgette and Sorrel Soup with Almond and Chive Sables
Yield: Serves 5-6
Ingredients: 120 g (4 oz) sorrel leaves, washed, drained and roughly shredded; a bay leaf; a sliver of garlic; 500 g (1 lb) young courgettes, trimmed and sliced; milk; 150 ml (¼ pint) double cream; 300 ml (½ pint) well-flavoured chicken or vegetable stock; 300 ml (½ pint) well-flavoured chicken or vegetable stock; 60 g (2 oz) butter, softened; 1 teaspoon long shreds of lemon zest; 4-6 tablespoons double cream; salt; Parmesan cheese, grated; 30 g (1 oz) ground almonds; 120 g (4 oz) plain flour; 1 teaspoon finely chopped chives; 30 g (1 oz) split blanched almonds; 1 egg yolk; 1-3 tablespoons cold water; 60 g (2 oz) butter; 1-2 spring onions, chopped

Preparation info

Serves
5-6

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

As soon as I’d devised this soup I wondered why I’d not thought of it before. For during the summer months, both courgettes and sorrel grow in superabundance and their flavours are truly complementary.

Ingredients

60 g (2 oz) butter
1-2 spring onions, chopped

Starter
Soup
Summer

Method

First make the almond and chive sablés: in a mixing bowl, cream the butter with the chives. Sift the flour and ground almonds into a bowl and stir in the Parmesan cheese. Rub in the chive butter and mix to a soft dough with the egg yolk and water.

Take a teaspoonful of dough and gently roll it into a ball on a floured surface. Slightly flatten the ball into an oval shape on a buttered b