Sorrel and Nettle Soup
A good 4 portions
Big handful of young sorrel leaves (take out stems if beginning to thicken)
big handful of young nettle leaves (pick carefully)
2 slices pancetta (finely chopped)
2 shallots (finely chopped)
200 g – 300g potatoes (not new potatoes)(diced)
1 litre chicken or vegetable stock
1 – 2tsp sugar
- Rinse the leaves and roughly chop.
- Melt half the butter with the pancetta, and fry gently for 2 – 3 minutes.
- Add the chopped leaves to the saucepan and cover with lid. Gently cook for about 3 – 5 minutes, shaking the saucepan from time to time. There should be enough moisture on the leaves from rinsing them to help them steam. They are cooked when wilted. Set aside.
- Melt the rest of the butter, add the chopped shallot and fry gently until softened, add the potatoes, stir for 1 minute. Add the stock, salt, pepper and nutmeg. Simmer gently until potatoes soft. Add the wilted leaves, blend and taste. Add sugar if necessary.
- Serve straight away or chilled with a dollop or swirl of creme fraiche. This soup does not reheat very well as the leaves may become a bit bitter.
Delicious served with croutons and lardons (fried bits of bacon or pancetta).
Try sprinkling some chopped chervil or chives on the soup when serving.
You can omit the nettles and substitute with spinach or more sorrel.