| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 6 |
oz |
Roughly torn sorrel leaves |
| 8 |
|
Leeks; chopped |
| 3 |
|
Potatoes; peeled and sliced |
| 1 |
pt |
Chicken stock |
|
|
Salt and pepper |
| 5 |
oz |
Low-fat fromage frais |
| 1 |
tb |
Finely chopped chives; plus extra to |
|
|
; garnish |
|
|
Freshly grated nutmeg |
INSTRUCTIONS
Heat the oil and butter in a large saucepan. Add the sorrel and leeks and
cook gently for about 10 minutes, until softened.
Add the potatoes, stock, salt and pepper and bring to the boil. Simmer for
30 minutes.
Puree in a liquidiser until smooth, then return to the pan and add the
fromage frais, chives and nutmeg. Adjust the seasoning; this soup needs
quite a lot of salt and pepper to bring out the flavours. Reheat and serve
hot, sprinkle with chives.
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