Sorrel soup with cream cheese toasts recipe

Name: Sorrel soup with cream cheese toasts recipe
Ingredients: 50g unsalted butter; 1 small onion, finely chopped; 1 medium potato, finely cubed; 1.8 litres fresh chicken or vegetable stock, hot; 500g mixed fresh sorrel and spinach leaves, any tough stems removed and finely sliced; 2 little gem lettuces, finely shredded; Bunch of fresh chervil; Splash of double cream; 8 small sourdough slices, cut in half if large, or 8 baguette slices; 1 garlic clove, peeled; 200g cream cheese; 3 tbsp extra-virgin olive oil

www.deliciousmagazine.co.uk

Grown some sorrel? The gorgeous vivid green of this sorrel soup recipe is matched by its wonderfully fresh flavour - a perfect seasonal soup

View full recipe on www.deliciousmagazine.co.uk

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.deliciousmagazine.co.uk.

Share this recipe:

Cooking tools:

Pot
Chef's knife
Cutting board
Immersion blender
Spoon
Toaster
Mixing bowl
Measuring spoon

Ingredients

50g unsalted butter
1 small onion, finely chopped
1 medium potato, finely cubed
1.8 litres fresh chicken or vegetable stock, hot
500g mixed fresh sorrel and spinach leaves, any tough stems removed and finely sliced
2 little gem lettuces, finely shredded
Bunch of fresh chervil
Splash of double cream
8 small sourdough slices, cut in half if large, or 8 baguette slices
1 garlic clove, peeled
200g cream cheese
3 tbsp extra-virgin olive oil