← Nouns Cooking · French

Ingredients

• 30 g Butter
• 1 Onion, chopped
• 150 g Fresh sorrel leaves, stems removed, shredded
• 400 g floury potatoes, peeled and diced
• 1 l vegetable stock
• 1 egg yolk
• 100 ml double cream or crème fraîche
• 1 tbsp Chives, snipped
• Salt
• Black pepper

Method

1. Melt the butter in a saucepan over medium heat and soften the onion for 5 min. Add the sorrel and stir for 2 min until it collapses and turns khaki green.
2. Add the potatoes and stock, bring to the boil and simmer for 15 min until the potatoes are very soft.
3. Blend until smooth, or simply crush the potatoes with a whisk for a rustic soup. Season.
4. Whisk the egg yolk with the cream in a bowl, whisk in a ladle of hot soup, then stir it all back into the pan. Heat gently for 2 min, stirring, without letting it boil.
5. Serve with chives on top and buttered toast or croutons.

Tips

• No sorrel? Use spinach or watercress and a good squeeze of lemon juice.
• Contains egg and milk.

Sources

Written in our own words after cross-checking these recipes:

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