S is for… Summer and S is for… Sorrel and Courgette Soup
I made this summer soup earlier in the week. We sowed sorrel seed earlier in the year as well as buying a couple of small plants and consequently have lots and lots for the first time ever.
When I have made sorrel soup in the past it has always gone a khaki colour and I asked my Twitter friends how to get round this. Lovely Phil, now working as a chef at theloaf, and Geraint a very talented baker and chef, both said
Don’t add the sorrel till the very end and just blitz it in
so that’s what I did. Thanks guys!
Makes plenty for 4 people as a first course
- 1 medium potato – peeled and chopped into 2 cm chunks
- 2 largish courgettes (zucchini) – chopped into chunks
- 2 small shallots (or other onion) – peeled and diced
- 1 large clove of garlic – peeled and sliced
- A good handful of sorrel leaves from the garden – washed and torn
- A little butter/olive oil
- Yoghurt 250 – 500 grams ( a great way to use up an oversupply of home made yoghurt)
- Water (or chicken or vegetable stock) I can’t give exact quantities as it depends on how much yoghurt you use, I suggest 50/50 yoghurt to water.
- Ground Pepper
- Soften all the vegetables apart from the sorrel in a pan in as little butter or oil as you can get away with. Don’t let the vegetables burn, you are aiming to soften them rather than fry them, maybe for about fifteen minutes. The shallots should look translucent and have changed colour to a light golden yellow and the potato should be cooked through. Nibble a piece if you are not sure.
- On a gentle heat add the yoghurt and water and then use a hand blender to whizz to the consistency you like. You may find you need to add more liquid depending on how it comes out and on how you like your soup.
- If the mixture starts to boil, turn it down, you want a gentle simmer with the odd pfluff of bubbles popping up. Taste and add salt and pepper to suit your preferences.
- If you want a very smoooth soup then pass the mixture through a sieve at this point. I like my soup to have all the fibre in it so I don’t do this very often.
- Then five minutes before you want to serve the soup, bring it slowly back to the simmer, and throw in the torn sorrel leaves and use your hand blender once more till they are all chopped up and blended into the soup.
Serve with a swirl of creme fraiche for a piquant summer soup which you can have either hot or cold. It’s delicious both ways!
What soups do you like making in the summertime?
and a PS…. Lovely Sorrel Pesto with Courgettes and Mackerel Recipe in The Guardian on Saturday – Ottolenghi fans take note!