1 punnet baby leeks, thinly sliced
3T unsalted butter
salt and milled pepper
3 cups chicken or vegetable stock
50g sorrel, washed
juice of 1 lemon
crème fraîche, to serve
Shredded sorrel leaves and wild sorrel flowers, to garnish
Soak the waterblommetjies in a bowl of salted water for about an hour, then rinse well and cut off the stalks.
Gently soften the leeks with a pinch of salt in hot butter, covered, until meltingly tender.
Add the waterblommetjies and a little seasoning, cover tightly and steam for 20 minutes.
Pour the stock into the pan, bring to a boil, then simmer gently, half covered, for 15 minutes or until the waterblommetjies are tender.
Stir the sorrel into the hot soup and remove from the hob. Add the lemon juice and purée the soup.
Reheat (or, for a cold soup, refrigerate until well chilled) and, if necessary, thin it down with stock.
Season to taste and serve topped with crème fraîche, shredded sorrel leaves and sorrel flowers. SERVES 4
Recipe Phillippa Cheifitz Photograph Sean Calitz
This recipe originally appeared in HL Food 2014