I went and picked Common Sorrel (Rumex acetosa) for this warming, tangy Autumn soup recipe.
Common Sorrel is widely available, and can often be found on grassland and in hedges. For this recipe I went along an old green lane at the back of my house, and found a great cluster of these lemony tasting leaves.
Sorrel leaves are a great addition to this warming, tangy Autumn soup recipe. Extremely easy to make, and super quick too.
Ingredients
- 2 x large handful of Common Sorrel leaves
- 1 x onion
- 1 x potato
- 500ml x home-made stock (either vegetable or meat)
Serves: 2 people
Step 1
Collect 2 large handfuls of Common Sorrel leaves. Rinse and dry using a salad spinner.
Step 2
Coarsely chop the onion, and dice the potato.
Step 3
Gently fry the potato and onion in a pressure cooker for about 3 minutes. Then add the stock and Sorrel.
Step 4
Bring the pressure cooker up to temperature so that it cooks on Ring 2.
Step 5
Pressure cook for 3 minutes.
Step 6
After the sorrel soup has cooled enough for you to remove the lid, then hand-blend.
Step 7
Serve your Sorrel Soup with home-made bread.
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Looks delicious. Would be even better if you had remembered to put the sorrel in!
Thanks for pointing out the obvious Rog
I’ve just added the Sorrel to Step 3.