Sorrel soup with salted lemon whipped cream

Updated: Apr 25, 2021

I love sorrel, it has a wonderful tartness that I adore. It is unfortunate that I cannot find it easily enough. Thank you to my neighbour, Robin Morris, we get some from her wonderful garden.

This soup is absolutely amazing. It is a bit of work, but the end result is so worth the effort.

I love this cookbook. However, I think it is the most disorganized cookbook I own, and I have more cookbooks than I would dare to admit to. However, every single recipe, like this soup, is amazing. I want to cook from this book everyday!

For more recipes from this cookbook click here.



Ingredients:

Soup:

10 oz fresh sorrel. washed well and tough stems removed

1 large shallot, sliced finely

8 tablespoons butter, or half butter and half olive oil

Salt to taste

2 cups chicken stock (or vegetable stock)

1/2 cup heavy cream (or milk)


1 large russet potato, peeled and cut into small square pieces, about 12-15 small pieces. Save the trimmed non-square pieces separately.


Salted whipped cream

1 lemon

1 cup heavy cream

Salt to taste


For the whipped cream:

Zest the lemon completely. Add salt (generously) and the zest to the cream, mix well and allow the flavors to come together for at least 30 minutes, or longer, in the fridge.


For the soup:

Add the butter, or butter and oil to a pot and heat on medium. Sweat the shallots and trimmed potatoes with a touch of salt till soft and translucent. add the sorrel and wilt on a medium flame. Add the stock and simmer for 10 minutes. Cool and puree with a hand blender till very smooth. Add the cream and and stir in till mixed well. NEVER boil the soup after adding cream, you risk the soup splitting.


In a separate small pot boil the squared potatoes till cooked through, about 8-10 minutes. Cool and set aside.


Assembly:

Warm the soup to hot, do not boil. Ladle into a bowl. Add 2-4 squared potatoes to the bowl.

Whip the salted lemon cream to soft peaks. Do this in small batches. Work quickly after this stage.

Ladle 2 tablespoons onto the soup and serve immediately. The cream tends to dissolve into the hot soup quickly, so get it to the table ASAP!

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