Sorrel soup

Name: Sorrel soup
Yield: 10 servings
Cuisine: Boil
Ingredients: 200.00 g butter; 2.00 onion large, peeled and finely chopped; 4.00 garlic cloves, peeled and chopped; 3.00 Litres fresh sorrel chopped; 1.00 Litres stock chicken; 150.00 ml fresh parsley chopped; 5.00 ml salt; 5.00 ml black pepper freshly ground; 10.00 ml nutmeg ground; cayenne pepper pinch; sour cream and croutons, to garnish

10 servings

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By Food24 November 03 2009

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Ingredients (11)

200.00 g	butter
2.00	onion — large, peeled and finely chopped
4.00	garlic — cloves, peeled and chopped
3.00 Litres	fresh sorrel — chopped
1.00 Litres	stock — chicken
150.00 ml	fresh parsley — chopped
5.00 ml	salt
5.00 ml	black pepper — freshly ground
10.00 ml	nutmeg — ground
	cayenne pepper — pinch
	sour cream — and croutons, to garnish

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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.