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Sorrel Soup
Based on a traditional Polish recipe known as zupa szczawiowa, this simple soup is tangy with sorrel and sour cream and thickened with potato. Boiled eggs are the customary garnish, their richness a lovely contrast to the zestiness of the sorrel.
Serves : 6
Prep : 5 minutes
Cook : 15 minutes
- 150g common sorrel leaves, plus a few extra tiny leaves for garnish
- Handful (about 40g) wild garlic leaves, plus some flowers for garnish (optional)
- 25g butter
- Salt and freshly black pepper
- 400g floury potatoes such as Maris Piper or King Edwards
- 1 litre light, well-flavoured stock
- 75ml soured cream
- 6 eggs, boiled to your preference
Method
- Wash the sorrel leaves and trim off the stems. Leave to drain in a colander.
- Rinse the wild garlic leaves and shake them dry. Lay the leaves one on top of the other and roll them up tightly. Slice the roll into shreds, and chop the stems very finely.
- Set a large pan over medium heat and add the butter. Add the shredded wild garlic and a generous pinch of salt, and cook gently until the leaves begin to wilt. Add the potatoes and stir well, then add the stock and bring to the boil. Simmer until the potatoes are soft, about 15 minutes.
- Remove the pan from the heat and add the sorrel leaves (they will immediately wilt and turn khaki-coloured). Purée the soup using a stick blender (or whizz in batches a blender, and return the puréed soup to the pan). Set the pan over a low heat and bring the soup to a gentle boil. Taste and adjust the seasoning, then remove the pan from the heat once more.
- Put the sour cream into a soup bowl and add a ladleful of hot soup. Whisk the sour cream and soup together until smooth, then stir the cream mixture into the pan of soup.
- Serve hot (do not allow the soup to boil if you reheat it after you have added the sour cream) or cold, garnished with the halved eggs and scattered with chopped sorrel and wild garlic flowers.
Credits
Recipe and photos by Otherwise for Wild Food UK
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