Sorrel & Celeriac Soup

• Servings: 2-3

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Adopted from Crystal Palace Food Market

This soup is bursting with bright flavor, nutrients and is made complete with a poached egg!

Ingredients

• 3 cloves of garlic, chopped finely

• Half a white onion- chopped finely

• 1 leek- chopped finely

• 3 tablespoons butter

• 1 celeriac peeled and diced

• 4 cups of veg stock

• 1/2 cup of Sorrel- washed

• Small handful of microgreens to garnish (we recommend our spicy microgreens!)

• 2 eggs

Instructions

1. Gently fry the leeks, onions and garlic until they become soft and translucent. Be careful not to burn the garlic. Take this bit nice and slow

2. Add the celeriac, cook on a low heat with the other ingredients for 5 minutes

3. Add the stock – bring the ingredients up to a simmer and cook until the celeriac is soft

4. Add the sorrel, leave it to blanche in the soup for 1 minute

5. Blend with a stick blender until smooth

6. If you are serving the soup with poached eggs, this is when you poach them

7. Break 2 eggs into the soup. Keep the soup on a simmer until the eggs are poached

8. Place the soup in a bowl and place the egg in the middle

9. Garnish with micro-greens and pair with a slice of sourdough bread for a perfect winter soup