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Sorrel leaves - 60 gms
Chicken stock - 700 ml
double cream - 235 ml
Salt and pepper to taste


  • Rinse the sorrel under cold water and spin-dry; remove the steam and spoiled leaves.
  • Heat stock in a 2 litre pot, and when it boils, add the sorrel.
  • Cook for one to two minutes, then immediately puree in a blender until smooth.
  • Return to the pot and add the cream.
  • Heat through, but do not boil.
  • Season to taste with salt and pepper.
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