| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Campanile | 4 | servings | |
INGREDIENTS
| 1 | bn | Sorrel. |
| 350 | g | Potatoes. |
| 1 | l | Water. |
| 50 | cl | Double cream; (or creme fraiche). |
| 2 | tb | Groundnut oil. |
| Salt; pepper. |
INSTRUCTIONS
1 Remove the roots and any dead leaves from the sorrel, and wash thoroughly. Peel and wash the potatoes, and cut them in four. 2 Put the sorrel in a large oiled saucepan over a low heat. When it has dissolved, add 1 litre of water, season with salt and one turn of the peppermill. Add the potatoes. Cover the pan and simmer for 20 minutes. 3 Put the soup in the liquidizer. Add the cream, blend once more, then pour into a soup tureen. Check seasoning. Campanile tip: Warm the tureen before pouring in the soup, which will stay hot for longer. In the Middle Ages, soup was eaten in the morning and often in the evening. Around the 18th century, the word "potage" replaced "soupe", which had come to be considered trivial. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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