I went and picked Sorrel (Rumex acetosa) for this warming, tangy sorrel soup recipe.
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.
Sorrel Soup Recipe Ingredients
- 2 x large handful of sorrel leaves
- 1 x onion
- 1 x potato
- 500ml x home-made stock
Serves: 2 people
Sorrel Soup Recipe Instructions
Collect 2 large handfuls of 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.