Summary
Servings:
8
Prep time:
10 minutes
Description
In celebration of National Vegetarian Week we've been sourcing vegetarian, seasonal recipes to share with you good people. Here is an absolute knock out courtesy of Delicious Magazine
Ingredients
- 50g unsalted butter
- 1 onion, finely chopped
- 1 potato, finely cubed
- 1.8litre vegetable stock
- 250g fresh sorrel, any tough stems removed and finely sliced
- 250g fresh spinach, any tough stems removed and finely sliced
- 2 little gem lettuces, finely shredded
- 1 tablespoon chervil
- double cream
- 8 sourdough or baguette slices
- 1 clove of garlic
- 200g cream cheese
- 3 tablespoon olive oil
Instructions
- Melt the butter in a large pan and gently fry the onion and potato for 5 minutes until the onion is softened. Add the stock, bring to the boil and simmer for 10 minutes.
- Meanwhile, for the toasts, toast the bread until golden, then gently rub one side of each slice with the garlic. Spread with the cheese, drizzle with the oil and grind over some black pepper, then set aside.
- Add the sorrel, spinach and lettuces to the pan, then add the chervil and season. Blend until smooth with a hand blender, then stir in most of the cream, swirl the rest on top and serve with the toasts.