It occurred to me sorrel would make a delicious cold soup, a variation on watercress soup and vichyssoise.
- 4 medium white potatoes, scrubbed and cut into about 1″ cubes
- 2 cloves garlic, peeled
- 1/2 medium onion, peeled and roughly chopped
- a few grinds of fresh black pepper
- 1/4 teaspoon sea salt
- 900 ml vegetable stock
- about 3 cups well washed and drained sorrel leaves
In a large microwavable covered casserole dish combine the potatoes, garlic, onion, and seasonings. Microwave at full power for about 10 minutes or until potatoes are tender.
Remove from microwave. Add a little of the stock to the potatoes, and with a hand blender gently and carefully begin to purée the potato mixture, adding a more stock as you go. When all the stock has been added, and the mixture is a smooth purée, add the sorrel and handful at a time, and purée until smooth.
Chill well and serve cold with curls of lemon or garnished with chive flowers.
Makes a wonderful, colourful starter for a fish entrée.