Sorrel soup

Recipe from: 11/1/1993 12:00:00 AM
Ingredients 11
Servings 10
Time

Ingredients

  • 200
    g
    butter
  • 2
    large onions, peeled and finely chopped
  • 4
    cloves garlic, peeled and chopped
  • 3
    Litres
    tightly packed fresh sorrel leaves, washed, stems removed and chopped
  • 1
    Litres
    chicken stock
  • 150
    ml
    chopped fresh parsley
  • 5
    ml
    salt
  • 5
    ml
    freshly ground black pepper
  • 10
    ml
    ground nutmeg
  • pinch cayenne pepper
  • sour cream and bread croûtons to garnish
 

Method

 
1. Melt butter in a large pot. Add onions and garlic and cook, covered, over medium heat until tender and lightly coloured, about 15 minutes. 2. Add sorrel, cover and cook until it is completely wilted, about 5 minutes. 3. Add stock, parsley, salt, pepper, nutmeg and cayenne pepper and bring to the boil. Reduce heat, cover and simmer for 50 minutes. 4. Adjust seasoning and ladle into bowls, garnish with sour cream and bread croûtons.
 

Read more on: soup
 

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