1. Roast the hazelnuts in advance, remove skins, chop roughly and set aside.

3. Melt the butter in a heavy saucepan, when it foams, add the potatoes, onions and leeks. Toss them in butter until well coated.

5. Sprinkle with salt and freshly ground pepper.

7. Cover with a paper lid, add the stock and simmer until the vegetables are just cooked.

9. Add the washed and chopped nettle leaves. Simmer uncovered for just a few minutes. Do not overcook or the vegetables will lose their flavour.

11. Whizz up the sorrel with olive oil and salt.

13. Blitz the soup in a blender and pass through a sieve to remove coarse and fibrous stems.

15. Taste and correct seasoning if necessary.

17. Serve hot with a drizzle of the sorrel oil, a scattering of roasted hazelnuts, a splash of cream and a garnish of wood sorrel.

* 45 g butter (or olive oil)
* 285g potatoes
* 110g onions, chopped
* 110 g leeks, chopped
* 1 litre veg or chicken stock
* Large handful of young nettle tops
* Large handful of sorrel leaves
* 1tbsp olive oil
* 100g roasted and roughly chopped hazelnuts
* Small scattering of wood sorrel for garnish
* Ssalt and freshly ground white pepper
* 100 ml cream (or oat cream for vegan version)

Where we are

Boscawen-noon Farm,
St Buryan, Penzance,
Cornwall. TR19 6EH

Phone: 07767 792417


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