Sorrel soup with blue cheese
Sorrel and blue cheese – a combination for gourmands.
Contents
- 50 g butter
- 1 onion
- 300 g cauliflower
- 5 litres chicken stock
- 100 g sorrel
- 3 tbsp cream cheese
- 75 g blue cheese
- a pinch of salt
- a pinch of pepper
Use
- Red-veined sorrel
Red-veined sorrel
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The red-veined sorrel, identifiable by its attractive leaves which are criss-crossed by reddish veins, is significantly milder than the common sorrel. Mostly used in fresh salads, but also suitable for stir-fries, pies and a variety of egg dishes.
Storage tips
It is best stored between +4 and +8 °C. This means storage is easiest in a cool temperature-controlled space, such as a pantry or a refrigerator. For longer storage, you should also lightly water the plant once a day. You can keep the pot in a glass of water, but cool conditions are still recommended. Warmth leads to faster decay.
Preparation
Heat the butter in a pot, add the chopped onion and sautée until soft. Chop the cauliflower and add into the pot with the chicken stock. Boil for about 15 minutes, until the cauliflower is completely tender. Add the sorrel, cream cheese, and blue cheese, heat through and purée. Season the soup with salt and pepper.
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