Tomato and sorrel soup

 In Fruit, Vegetables & Cereals, Ingredients, Soups, Spring, Summer, Vegetables

It’s this time of year when I start to visit my parents allotment regularly for seasonal fruit and vegetables. The tomatoes aren’t anywhere near ready yet, but the sorrel is flourishing in the recent spate of sunshine. Scottish lemongrass is how one of my friends describes sorrel, and while I wouldn’t quite go that far, it’s mouth-watering acidity does lend well itself well to a refreshing summer soup.

Tomato and sorrel soup

300g tomatoes roughly chopped

1 onion – chopped
1 handful sorrel
500ml stock – chicken or vegetsble
Olive oil

In a saucepan over a medium heat, sweat the onion in the olive oil until softened. Add the chopped tomatoes and cook for 3-5 minutes until reduced down.

Add the stock and cook for ten minutes. Add the sorrel and cook for one minute. Blitz in a food processor or with a hand blender.

Tomato and sorrel soup

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