Sorrel Soup, Served With Spring Onions And Prickly Mushroom Relish Recipe

Name: Sorrel Soup, Served With Spring Onions And Prickly Mushroom Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the soup; 1 tablespoon butter; 2 bunches baby leeks, if using regular leeks, white part only; 4 garlic cloves; 4 shallots, peeled and sliced; 2 sprigs thyme; 2 bay leaves; 4 medium potatoes, peeled and sliced; 1 1/2 quarts chicken stock; 2 bunches sorrel leaves; 1 cup nettle leaves, blanched and chopped; Salt and pepper to taste; Sour Cream or Creme Fraiche to finish (optional); For the Relish; 1 medium shallot, finely diced; 4 spring onions, thinly sliced; 3/4 cup marinated Prickly or any small mushrooms; 2 teaspoons olive oil; Salt and pepper to taste; 1 1/2 teaspoons sugar; 1 tablespoon lemon juice

Servings: persons

For the soup
1 tablespoon butter
2 bunches baby leeks, if using regular leeks, white part only
4 garlic cloves
4 shallots, peeled and sliced
2 sprigs thyme
2 bay leaves
4 medium potatoes, peeled and sliced
1 1/2 quarts chicken stock
2 bunches sorrel leaves
1 cup nettle leaves, blanched and chopped
Salt and pepper to taste
Sour Cream or Creme Fraiche to finish (optional)
For the Relish
1 medium shallot, finely diced
4 spring onions, thinly sliced
3/4 cup marinated Prickly or any small mushrooms
2 teaspoons olive oil
Salt and pepper to taste
1 1/2 teaspoons sugar
1 tablespoon lemon juice

1
Melt the butter in a medium soup pot over a medium heat. Sweat the leeks, garlic, shallots and herbs until translucent. Add the potatoes and cook for a few minutes. Pour in the chicken stock and reduce the heat to a simmer for about half an hour.
2
Transfer to a blender and puree until smooth. Add the sorrel and nettle; then pulse the blender a few more times to mix together. Pass the mixture through a fine chinos or food mill. Season with salt and pepper to taste. You may add a dollop of Sour Cream or Creme Fraiche to finish, if desired. Serve immediately.
3
Place shallot and spring onions in a bowl of ice water; soak 20 minutes. Drain shallot and spring onions, squeezing in paper towels to remove as much liquid as possible; transfer to a bowl. Add sugar, lemon juice, and a pinch each of salt and pepper. Mix in the mushrooms and spoon on the top of the soup as much as you desire. Enjoy!

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the soup, 1 tablespoon butter, 2 bunches baby leeks, if using regular leeks, white part only, 4 garlic cloves, and more.

Yes, Sorrel Soup, Served With Spring Onions And Prickly Mushroom Relish falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sorrel Soup, Served With Spring Onions And Prickly Mushroom Relish

How did you like this recipe?

Frequently Asked Questions