Sorrel Soup Served with Spring Onions and Prickly Mushroom Relish
Details
- Servings:   8
- Diet:   High-Fiber
- Meal:   lunch, dinner
- Dish:   soup
Cuisine
- eastern europe
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 Crème Fraîche 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
Instructions
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