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Sorrel Soup and Cream Cheese Toasts

Summary

Yield
Servings
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Description

In celebration of #nationalvegetarianweek we've been sourcing Vegetarian seasonal food recipes to share with you good people. Here is an absolute knock out 'Sorrel Soup with Cream Cheese Toasts' courtesy of @deliciousmag Enjoy!
 

Ingredients

50 g
Unsalted butter
1
Small onion (Finely chopped)
1
Potato (Finely cubed)
1 4⁄5 l
Vegetable stock
500
mixed fresh sorrel and spinach leaves (Any tough stems removed and finely sliced)
2
Little Gem lettuces (Finely shredded)
 
fresh chervil
 
double cream
8
sourdough or baguette slices
1
garlic clove
200 g
Cream Cheese
3 T
olive oil

Instructions

  1. 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.
  2. 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.
  3. 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.