About this recipe:Sorrel has a vibrant and tangy flavour. When paired with cream and vegetable stock, it creates a rich and creamy soup. Avoid cooking sorrel in aluminium or cast iron pans, as the oxalic acid present in the sorrel will react with it.
750ml vegetable stock
2 tablespoons uncooked white rice
1 bunch sorrel, stemmed and rinsed
125ml double cream
salt and pepper to taste
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Method Prep:10min › Cook:10min › Ready in:20min
In a large saucepan bring vegetable stock to the boil over medium heat. Stir in rice and continue to boil for about 8 minutes. Stir in sorrel and return to the boil. Remove from heat and puree in batches in a liquidiser, food processor or a hand blender.
Return to medium-low heat and stir in cream, salt and pepper. Heat through and serve.