Name: Sorrel and potato soup
Yield: Serves 4
Ingredients: 175 ml double cream or crèam fraîche; Large nugget of butter (about 30 g); Few strips of lean bacon rashers; 750 ml strong chicken or vegetable stock; 1 large potato, peeled and diced; 2 handfuls of stale bread, diced; Salt and freshly ground pepper; 2–3 big handfuls of sorrel leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

This simple soup takes very little time to prepare and is one of the first pleasures of the turning year. If you can’t lay your hands on sorrel – common and widespread from the first days of spring to late autumn – watercress and a squeeze of lemon will fool all but the keenest palate.

Ingredients

2–3 big handfuls of sorrel leaves
1 large potato, peeled and diced
750 ml

Spring
Soup
Autumn

Method

Pick over, rinse and finely chop the sorrel, and reserve.

Cook the diced potato in the stock till really soft, about 20 minutes. Transfer to a liquidiser and whizz till smooth. Stir in the sorrel, return the mixture to the pan and bring back to the boil, taste, and season with salt and pepper. Remove from the heat and stir in the cream, then reheat till just below boiling. Finish with a

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Ingredients

Method

Part of