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Sorrel and Lettuce Soup


Sorrel and Lettuce Soup
This soup is really surprisingly good; you have to pick quite a lot of sorrel, but it is worth it!
100g/ 4ozs. Fresh Sorrel leaves
100g/ 4ozs lettuce
50g/2ozs. Butter
50g/2ozs. Parsley
100g/ 4ozs potato
600ml/1 pint vegetable stock or stock cube.
Salt, black pepper and 4 tbsp thin cream (optional)
Wash the sorrel, lettuce and parsley and shake them dry, then pat in some kitchen paper. Chop roughly. Heat the butter in a heavy pan and put in the three greens. Stew gently for 6 minutes, then add the peeled and sliced potato. Stir around until well mixed then pour on the boiling stock. Add salt and simmer for 25 minutes. Push through a foodmill, sieve or use a blender to obtain a smooth green soup; then reheat in the pan. Add salt and ground pepper to taste, ladle into bowls and stir in a swirl of cream just before serving with some chunks of fresh crusty bread.
(From ‘The Herb Book’ by Arabella Boxer and Philippa Black)

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