- 6
Ingredients
- 225 g (8 oz) sorrel
- 1 lettuce
- 225 g (8 oz) floury potatoes
- 50 g (2 oz) butter
- 1 .5 litres (2 pints) water
- salt
- black pepper
- nutmeg
- 8 chipolata sausages
- 150 ml (1/4 pint) milk
- 4 tablespoons double cream
Preparation
Step 1
Wash and pick over the sorrel but do not remove the centre rib if tender. Drain well. Wash and trim the lettuce retaining all edible outside leaves. Shred finely and set aside. Peel the potatoes and cut into very small chunks.
Melt the butter in a large pan over low heat and when foaming throw in the sorrel and stir rapidly with a wooden spoon until it changes colour. Add the shredded lettuce, stir well and cook until the mixture forms a soft mass. Add water, salt, pepper, grated nutmeg and potatoes, cover and leave to simmer for 30 minutes.
Add the chipolatas and cook for a further 10 minutes.
Remove the chipolatas and keep hot. Pass the soup through a vegetable mill or reduce to purée in an electric blender, pour back into the pan. Stir in the milk and heat slowly to boiling point.
To serve, draw the pan from the heat when boiling, mix a little soup into the cream, stir it into the pan, cut the chipolatas into 2 cm (1 inch) pieces, return them to the soup and serve immediately.
Crisply grilled bacon may be substituted for the chipolatas, crumbled over the soup when served.