In the original recipe this was called spring soup. I thought it a bit strange as not all the ingredients are out in spring – so I have re-named it to early summer soup.
Otherwise you could call it green leaves soup!
It is a really super soup – very tangy with the sourness loved by Poles.
If you have the vegetable stock and some hard boiled eggs ready – then this is a very quick soup to make.
Some of the ingredients – growing in pots in my garden
It is hard to give exact amounts needed – around 500ml in volume of different leaves.
- Large handfuls of sorrel
- Large handfuls of spinach – or use frozen leaf spinach
- Several sprigs of flat-leaved parsley
- A stem of lovage or some celery leaves
- 1 litre of vegetable stock – can be from a cube or concentrate.
- 1 tablespoon of plain flour
- 2 tablespoon of milk
- 250ml soured cream
- Hard boiled eggs – 1 per serving
- Have the vegetable stock ready and hot in a saucepan.
- Remove all the leaves from the stalks.
- Chop the leaves.
- Add the leaves to the stock.
- Mix the flour with the milk.
- Add the flour mixture to the soup.
- Mix well and simmer for 3 minutes.
- Take the pan off the boil and stir in the soured cream.
- Serve with a hard boiled egg chopped in half per serving.
Served in Royal Doulton – Carnation 1982- 1998