Red Orach Soup is a modern British recipe for a classic soup of potatoes and red orach cooked in a chicken stock base and finished with sour cream. The full recipe is presented here and I hope you enjoy this classic British version of: Red Orach Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic British recipe for a soup of red orach leaves in a potato and chicken stock base.
Ingredients:
500g (1 lb) potatoes, peeled and cut into thick slices
225g (1/2 lb) young red orach leaves, washed and coarsely chopped
50g butter
900ml chicken stock
1 garlic clove, crushed
salt and freshly-ground black pepper, to taste
4 tbsp sour cream
Method:
Bring a pan of salted water to a boil, add the potato pieces and cook for 10 minutes. Turn into a colander and set aside to drain.
Melt the butter in a saucepan, add the crushed garlic and fry gently for 2 minutes then add the red orach leaves. Cook for 6 minutes, stirring frequently, or until the leaves are soft and have wilted.
Pour in the stock, add the potatoes and bring the mixture to a boil. Reduce to a simmer, cover and cook for 10 minutes then take off the heat. Allow to cool slightly then purée in a blender until smooth. Return to the pan and allow to heat through. Adjust the seasonings to taste, then stir in the sour cream.
Click on the image, above to submit to Pinterest.