Watercress and Sorrel Soup

A light and refreshing watercress and sorrel soup.

Watercress and sorrel soup

Spring I know your struggling to show up but your here to stay in my kitchen whether you like it or not, ok.

I went to the farmers market at the weekend and found a lovely bunch of sorrel. Now I know sorrel isn’t readily available in the supermarkets but if you do have a local farmers market near you definitely look out for some. I’ve only tried it a couple of times before and it is a really unique herb. It amps up a dish and gives it an extra fist pump factor. Its very astringent and citrus in flavour so can be substituted for a good squeeze of lemon juice. It works like a dream paired with the delicious peppery heat of watercress and a small amount of cream to mellow it out.

Watercress and sorrel soup

Watercress and sorrel soup

I topped my soup of with a soft boiled egg and some pumpkin seeds for a bit of crunch. It makes the perfect light lunch.

I recently discovered this little blog has been shortlisted for a Blogosphere magazine food blogger of the year award. This was a complete surprise too me albeit a very lovely one. Blogosphere is a really awesome quarterly magazine created by bloggers for bloggers. They have 10 categories in the awards so if you have a minute pop over and take a look at the nominees https://www.blogospheremagazine.com/awards/ to vote for your favs.

Have a great week everyone.

Watercress and sorrel soup

Watercress and sorrel soup

Watercress and sorrel soup

  • Total Time: 35m

Ingredients

  • 1 tbsp. Butter
  • 1 Small onion diced
  • 1 Celery stick diced
  • Sprig of thyme
  • 200 g Potatoes peeled and chopped
  • 200 g Watercress
  • 50 g Sorrel chopped
  • 1 tbsp. Chives chopped
  • 500 ml Chicken or veg stock
  • 2 tbsp. Cream
  • Salt and pepper to season

For toppings

  • 2 Boiled eggs halved
  • 3 tbsp. Pumpkins seeds
  • 1 tbsp. Chives chopped
  • 1 tbsp. Black sesame seeds
  • 2 tbsp. Cream
  • Drizzle oil

Instructions

  1. In a large pan melt the butter on a moderate heat, add the onion, celery and thyme leaves and cook until onions soft for about 8 mins.
  2. Now add the potatoes and stock bring to a boil then reduce heat and cook for about 10-15mins until potatoes are soft. Now add the watercress, sorrel and chives, mix together and continue to heat for a further 5 minutes.
  3. Remove the pan from heat and blend the soup until as smooth as possible. Stir in the cream and season to taste. Serve the soup with half a boiled egg, a drizzle of cream and oil, some pumpkin seeds, black sesame seeds and chives.

 

  • This looks amazing, Rebecca! I’ve never tried sorrel before but I will have to try and find it! Congratulations once again on your nomination! I’ve just been over to the site to put in my vote 😉 xxx

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