Sorrel soup, with a fresh lemon and subtle sour taste can be made from either wild or garden sorrel (we have both). You don’t need much sorrel and I usually pair it with something else green (spinach, for example, or in this case, asparagus). For even more substance, serve the soup with side offerings of chopped boiled new potatoes, chopped boiled egg and sour cream.
Sorrel and asparagus soup
1 white onion, chopped
1 courgette, chopped
2 sticks of celery, chopped
2-3 garlic cloves, crushed
Sprig of fresh thyme
1 bay leaf
100ml white wine
Bunch of sorrel leaves — separate any thick stalks from leaves; chop the stalks and rip the leaves
Bunch of asparagus — trim and roughly chop.
Vegetable stock (approx 0.5-1 litre; if making for this soup, use asparagus trimmings)
Seasoning
Sauté the chopped onion, courgette, celery, sorrel stalks and garlic in a little oil until softened. Add thyme and bay leaf. Add the white wine and raise the heat to evaporate the alcohol. Add sorrel and asparagus. Add stock just to cover the vegetables. Season. Lower heat to gentle simmer. When asparagus cooked, remove thyme and bay leaf. Blend the soup to preferred texture. Add more stock if too thick. Let cool slightly and serve.
