Sorrel Soup and Cream Cheese Toasts
|Prep time||10 minutes|
|Cooking time||20 minutes|
|Total time||30 minutes|
50 gUnsalted butter
1Small onion (Finely chopped)
1Potato (Finely cubed)
1 4⁄5 lVegetable stock
500mixed fresh sorrel and spinach leaves (Any tough stems removed and finely sliced)
2Little Gem lettuces (Finely shredded)
8sourdough or baguette slices
200 gCream Cheese
3 Tolive oil
- 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.