Recipes
Dec 10, 2015

Recipe: Sorrel & bean soup

By: Vicky Jones
Recipe: Sorrel & bean soup

If you love soup, you'll love this delicious sorrel & bean soup recipe. Author: William Reavell

Recipes
Dec 10, 2015

Recipe: Sorrel & bean soup

By: Vicky Jones

Cure your winter blues with this delicious green bean soup.

sorrel-bean-soup.jpg

Ingredients

  • 2 tbsp unsalted butter
  • 1 large leek, trimmed and finely chopped
  • 2 to 3 medium shallots, chopped
  • 1 medium potato, peeled and cubed
  • 4 cups chicken or vegetable stock
  • 1 1/3 cups dried flageolet beans, soaked and cooked, or one 14-oz can, drained
  • 1⁄2 cup fresh sorrel leaves, shredded
  • 4 tbsp light cream, plus extra for serving
  • Salt and freshly ground black pepper to taste

Directions
1 Melt the butter in a large saucepan over medium-high heat; add the leek and shallots and sweat together for approximately 10 minutes, being careful not to allow them to brown.

2 Add the potato and the stock and bring to a boil; cover the pan and simmer for about 20 minutes. Stir in half of the cooked beans.

3 Stir the shredded sorrel leaves into the soup and cook for 1 to 2 minutes, then purée the mixture using an immersion blender. Add the remaining whole beans and heat gently.

4 Stir in the cream, taste and season the soup with salt and pepper if desired; serve with an extra swirl of cream.

Prep & cook: 45 minutes
Serves: 4



out-of-the-pod-book.jpg BUY THIS BOOK
Excerpted from Out of the Pod by Vicky Jones.
Recipes Copyright © 2015 Vicky Jones, Photography copyright © 2015 William Reavell. Excerpted by permission of Ryland, Peters & Small and CICO Books. All rights reserved.

 

 

Share X
Recipes

Recipe: Sorrel & bean soup