Name: Le Tourin Blanchi à l’Oseille (Sorrei and potato soup)
Yield: Serves 4
Cuisine: French
Ingredients: 850 ml (1½ pt) water; 500 g (1 lb) potatoes; 250 g (8 oz) sorrel; 1 tablespoon goose fat; salt, pepper, nutmeg; slices of bread; 2 large cloves garlic, chopped; 1 tablespoon flour; 2 eggs; 1 tablespoon chopped chervil; 1 tablespoon chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

First, here is a quickly made soup, using potatoes, sorrel and eggs, which makes a complete light meal.

Ingredients

500 g (1 lb) potatoes
850 ml (1½

Method

Peel and chop the potatoes and boil in seasoned water for 20 minutes until soft.

While they are cooking, wash and drain the sorrel, removing the stalks, and melt in the fat over a low heat with the garlic and herbs. By the time the potatoes are ready, the sorrel mixture will have reduced to a smooth purée. Stir in the flour.

Liquidize or sieve the potatoes with their water and s