Sorrel & Garlic Soup

cure for what ails ya

sheep sorrel – Rumex acetosella – via carolscornwall

4 cups sheep sorrel
couple of handfuls of chives
4 cups stock (vegetable or chicken or other mild-flavoured stock)
2 heads roasted garlic or 2 tbsp garlic puree

  1. roast the garlic
  2. add to stock & heat through, stirring (garlic separates easily)
  3. add a bit of heated soup to blender with handfuls of greens & purée (might need to do that in batches)
  4. add purée to stock & whisk until blended

tasty but didn’t sit well with all of us, so probably not on the menu again soon!  back to raw sorrel grazing while gardening …