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.
Serves: 2 people
Collect 2 large handfuls of Common Sorrel leaves. Rinse and dry using a salad spinner.
Coarsely chop the onion, and dice the potato.
Gently fry the potato and onion in a pressure cooker for about 3 minutes. Then add the stock and Sorrel.
Bring the pressure cooker up to temperature so that it cooks on Ring 2.
Pressure cook for 3 minutes.
After the sorrel soup has cooled enough for you to remove the lid, then hand-blend.
Serve your Sorrel Soup with home-made bread.
Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.