• 100g/4oz Fresh Sorrel, washed, de-stalked finely shredded
  • 1 Lettuce, washed and shredded
  • 100g/4oz Fresh Spinach, washed, de-stalked finely shredded
  • 1 large bunch Flat Leaved Parsley
  • 120ml/4 fl.oz. Crme Friche
  • 1L/35fl.oz. Water
  • Plenty of Salt and White Pepper
  • Rye Bread to serve

1. Wash the parsley well then tie into a bunch with string. Cut of the top leafy parts and chop roughly, reserving the bunch of stalks still tied together.

2. Place the water, parsley stalks, salt and pepper in a large saucepan, bring to the boil then add the remaining ingredients. Mix well, reduce the heat and simmer for 10 minutes.

3. Remove the parsley stalks, check the seasoning then stir in the crme fraiche.

4. To serve - place a piece of rye bread into 4 individual serving bowls then pour the soup over the top. Serve immediately.

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