This recipe by Helen from A Kentish Kitchen combines the pepperiness of watercress with the lemony hit of sorrel to make a vibrant green summer’s soup, good either hot or chilled. Finish with rapeseed oil for a buttery note, or with cream or crème fraiche for a more indulgent version. Helen likes hers with oil, accompanied by sourdough crispbreads with tangy cream cheese from Northiam Dairy.
A Kentish Kitchen is a kitchen rooted firmly in its surroundings, Helen’s heritage, the odd nod to nostalgia, and her ongoing fascination with the quirky and novel. You’ll find not only the foods for which Kent is best known, but also some long-forgotten goodies and intriguing newcomers – from Garden through Kentish Kitchen to table. You can find Helen tweeting @akentishkitchen.
Watercress and sorrel soup (serves 4)
- 1 large bunch of watercress
- 1 large handful of sorrel
- 2 shallots
- 2 potatoes, roughly diced
- 750ml – 1l vegetable or chicken stock, or water
- A generous knob of butter
- Salt and pepper, to taste
- In a large saucepan, heat the butter until it has melted.
- Roughly dice the shallots. Fry them in the butter until they become soft and transparent – but not brown.
- Add the diced potatoes to the pan, and cover the lot with water or stock. Bring it all to the boil, then reduce the heat, and simmer for about 20 minutes, or until the potatoes are tender. Remove from the heat.
- Add the watercress and sorrel to the pan, and leave to wilt for a minute or two.
- Pour the lot into a blender, and blitz. (Pass through a sieve if you want a uniform colour and texture.) Season to taste, and finish with a drizzle of rapeseed oil, or with a goodly swirl of cream or crème fraiche.
(Images copyright A Kentish Kitchen)