Sorrel Soup Served with Spring Onions and Prickly Mushroom Relish

Sorrel Soup, Served with Spring Onions and Prickly Mushroom Relish

Sorrel Soup, Served with Spring Onions and Prickly Mushroom Relish


Serves 8

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
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