Garlic and Sorrel Soup with Parmesan Croûtons

Name: Garlic and Sorrel Soup with Parmesan Croûtons
Ingredients: 1small baguette, sliced, rubbed with a garlic clove and cut into 1-cm/½-inch cubes; 2 tbsp olive oil; 2 handfuls of sorrel leaves, picked over, washed, dried and coarsely chopped; 2 eggs, beaten; 2 heaped tbsp grated Parmesan cheese; 3 tbsp olive oil; 1small baguette, sliced, rubbed with a garlic clove and cut into 1-cm/½-inch cubes; 1.1 litres/2 pints water; 1 tbsp red wine vinegar; 1 large onion, peeled and chopped; 2 small dried chillies, crumbled; 1 large floury potato, peeled and finely chopped; salt and pepper; salt and pepper; 1 chicken stock cube; 6 thyme sprigs; 2 cloves; 1 bay leaf; a good pinch of saffron threads; 4 heads of garlic; 10 sage leaves

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                             

Ingredients

Method