Serves 4-6

 

Sorrel has soft, heart-shaped leaves and a subtle, lemony flavour which comes through clearly in a cold soup. If sorrel eludes you, arugula leaves (rocket) and a squeeze of lemon-juice will fool all but the keenest palate. Serves 4-6 2 generous handfuls sorrel or arugula plus 1 tablespoon lemon juice 25g/1oz butter 25g/1oz flour 900ml/1 1/2 pints strong chicken stock 125ml/1/4 pint creme fraiche Salt and pepper Drop the sorrel in a pan with a pinch of salt and the butter (save a few leaves for decoration), lid tightly and shake over the heat for 2-3 minutes, until the leaves collapse. Transfer the contents of the pan to the liquidiser with the stock and the flour, and process till smooth - or finely chop the sorrel, blend with the flour and add the stock. Tip everything back into the pan and bring to the boil, whisking till it thickens a little and no longer tastes of raw flour. Whisk in the cream (save a little for finishing). Check the seasoning and add salt and pepper. Remove the pan from the heat and leave to cool. Serve chilled, finishing each portion with a swirl of cream and a sorrel leaf.

 

Recipe from My Life as a Wife.