This delicious and unusual soup comes from
In a large saucepan heat the oil or butter and sweat the shallots, or onion, and garlic. Add the nutmeg, salt and pepper and pour on the stock. I use chicken stock but a good flavoured vegetable stock, or pork or veal, will do as well. Bring to the boil and add the rice. Simmer for 10 minutes and add the sorrel or other greens, simmer for a further 4 minutes. Transfer to a liquidiser and process till smooth, if too thick add a little more stock, cook for a few minutes longer, stirring frequently. Serve hot or cold.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.