For a comforting, warming and hearty one-pot dish, look no further than a vibrant spinach, leek and sorrel soup – taken from Head Chef Stuart Phillips at The Hundred House, Norton. The lemony hit from the sorrel gives the creamy soup a welcome citrus hit which is perfect for a chilly autumn evening. Serve with a loaf of crusty bread and glass of white wine for a satisfying no-fuss midweek meal.
Ingredients
- 450g fresh spinach
- 5 large leeks
- 3kg potatoes
- 2 large white onions
- 200g sorrel
- 1l vegetable stock
- 150ml milk
- 25g butter
- Salt, pepper and nutmeg to season
- Lemon to finish
Method
- Chop all veg into similar sized pieces to ensure even cooking and place into a large pan
- Season veg with salt, pepper and nutmeg
- Add the butter and sweat off until the veg is tender and sweet, but not coloured
- Stir in the vegetable stock and milk
- Simmer for 10 minutes until everything is combined and the consistency is creamy
- Add sorrel then blitz the mixture until smooth and glossy
- Check the soup for seasoning and finish with more nutmeg & a squeeze of lemon if necessary