Cream of wild sorrel with garlic croutons

Cream of wild sorrel with garlic croutons

Crema di acetos a con bruschetta

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
150g wild sorrel
1 small onion, finely chopped
1 celery stalk, finely chopped
1 medium potato, peeled and cubed, about 200g
25g unsalted butter
salt
pepper
55g mascarpone cheese
40g parmesan, grated

Garlic croûtons

Quantity Ingredient
2 slices good country bread
1 garlic clove
55g unsalted butter

Method

  1. Wash the sorrel, and remove any tough stalks. Coarsely chop the leaves.
  2. Fry the onion, celery and potato in the butter for approximately 5 minutes. Add enough water to cover, about 1 litre, along with some salt, and bring to the boil. After cooking for 8 minutes, add the sorrel and cook for a further 6 minutes. Leave to cool a little, then liquidise in a food processor. It will be thick.
  3. Toast the slices of bread until golden, then rub a little of the garlic on both sides of the toast. Cut into cubes, then fry in the butter until crisp.
  4. Put the liquidised soup into a pan to warm through, then add the mascarpone, stirring well. Season to taste. Serve hot with Parmesan and croûtons sprinkled on top.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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