Asparagus and Sorrel Soup
The recipe this month comes from Eat Your Greens by Sophie Grigson, published in 1993 (that’s over 20 yrs ago!). While the asparagus and the sorrel are still in season, this is a delight. You can use asparagus trimmings for this recipe. This lovely light fresh soup and can be served hot or cold.
Serves 2 – 3
175 g (6oz) chopped asparagus or asparagus trimmings, 40g (1 1/2oz) butter, 1 chopped onion, 1 chopped clove of garlic, 1 large handful of shredded sorrel, 1 tablespoon plain flour, 600ml (1 pint) water from cooking the asparagus or stock, salt and pepper, 50ml (2 fl oz) double cream, 1 tablespoon fresh chopped chervil or chives.
Melt the butter in a saucepan and cook the onions and garlic without browning. Add the sorrel and stir until it collapses to a mush. Sprinkle over the flour and stir for a few seconds then a little ata time add the asparagus water or stock. Add the asparagus and season. Simmer for 20 mins.
Process or puree until smooth and if you want, sieve to remove any stringy fibres. Just before serving stir in the cream and chervil or chives.