About this recipe:Sorrel is an interesting plant and initially quite sour on the palate, but behind this is a lovely lemon flavour which can be the perfect addition to so many creations such as soups, salads and sauces. Sorrel works well with menus that feature game, so this soup would be the perfect way to kick off a late winter meal.
450g wild sorrel leaves
300g lettuce leaves
2 tablespoons chervil, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 dessertspoon brown sugar
600ml chicken stock
1 egg, beaten
salt and pepper, to taste
croutons, for garnish
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Method Prep:10min › Cook:20min › Ready in:30min
Strip the sorrel leaves from the 'ribs' and discard. Place in a saucepan with the lettuce, herbs, milk, sugar and stock. Bring to the boil and simmer uncovered for 15 minutes, stirring occasionally. Remove from the heat and stir in the egg. Season to taste then return to the heat to warm through and thicken, but do not boil. Once warmed through, remove from the heat and serve hot with croutons.