Wednesday, 8 October 2014

Swiss Chard, Potato, and Sorrel Soup with Creme Fraiche

I've had a urge glut of sorrel this year and alive made a few sorrel recipes this summer. This time I went for a soup. This was lovely and tasty, I didn't take the stems out of the chard which made the soup a bit gritty, so if you want a smoother finish I would recommend removing the stems. 

Swiss Chard, Potato, and Sorrel Soup with Creme Fraiche
(Serves 4-6)

  • 1 tbsp butter
  • 1 onion, chopped
  • 3 red potatoes, peeled and thinly sliced
  • 1 bunch swiss chard, stems removed, about 10 cups leaves
  • 250g sorrel leaves
  • salt and freshly ground black pepper
  • 80g creme fraiche
  • bread, for dipping

Heat the butter in a medium pot over medium-high heat. Add the onion and potatoes and cook, stirring occasionally, until just starting to brown, about 8 mins.

Add about 250ml water and scrape the bottom of the pot to release the juices and any stuck bits. Add in the swiss chard and sorrel and some salt. As soon as they wilt down, add 1.5l water. Bring to a boil, then simmer, partially covered for 12 to 15 mins.

Using an immersion blender, puree the soup. Taste for salt and season with pepper. Ladle the soup into serving bowls. Mix the creme fraiche with a tiny bit of water and then stir a tbsp or two into each bowl. Serve with bread for dipping.

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