Sorrel & Celeriac soup – with an optional poached egg – from Alison McNaught
2 big portions
Sorrel is a culinary herb. It’s more popular in France than it is in England, where it grows wild. I’ve always wondered why because it is zesty and zingy and lifts any ingredients alongside it up to another level.
This a delicate, tasty Spring soup made with love and Crystal Palace Food Market ingredients (of course).
3 cloves of garlic, chopped finely (Brockmans)
Half a white onion- chopped finely (Brockmans)
1 leek- chopped finely (Wild Country Organics)
3 tablespoons butter (Hook and Son)
400g celeriac peeled and diced (Wild Country Organics)
1 litre of veg stock- I use Marigold (Store Cupboard)
100 g of Sorrel- washed (Wild Country Organics)
60g land cress to garnish (Wild Country Organics)
2 eggs (Brambletye Farm)
Gently fry the leeks, onions and garlic until they become soft and translucent. Be careful not to burn the garlic. Take this bit nice and slow.
Add the celeriac, cook on a low heat with the other ingredients for 5 minutes.
Add the stock – bring the ingredients up to a simmer and cook until the celeriac is soft.
Add the sorrel, leave it to blanche in the soup for 1 minute.
Blend with a stick blender until smooth.
If you are serving the soup with poached eggs, this is when you poach them.
Break 2 eggs into the soup. Keep the soup on a simmer until the eggs are poached.
Place the soup in a bowl and place the egg in the middle
Garnish with land cress and pair with a slice wholemeal Bread Bread sourdough loaf for a perfect Spring soup.
Alison McNaught is a local chef, who used to run Reunion Cafe (formally Domali). She uses quality local produce from Crystal Palace Food Market to put together seasonal, delicious and healthy recipes,