Crema di Acetosa con Bruschetta

Cream of Wild Sorrel Soup with Garlic Croutons

A delightful soup, which makes an elegant starter at a dinner party. Needless to say, you may use cultivated sorrel instead of wild, but it will be much less satisfying!

Serves 4

150g (5 1/2 oz) fresh wild sorrel
1 small onion, finely chopped
1 celery stick, finely chopped
1 medium potato, about 200g (7 oz), peeled and cubed
25g (1 oz) unsalted butter
55g (2 oz) mascarpone cheese
40g (1 1/2 oz) Parmesan cheese, freshly grated
Salt and pepper to taste

Wash the sorrel, and remove any tough stalks. Coarsely chop the leaves.

Fry the onion, celery and potato in the butter for approximately five minutes. Add enough water to cover, about 1 litre (1 3/4 pints), along with some salt and bring to the boil. After cooking for eight minutes, add the sorrel and cook for a further six minutes. Leave to cool a little, then liquidise in a food processor. It will be thick.

Toast the slices of bread until golden, then rub a little of the garlic on both sides of the toast. Cut into cubes, then fry in the butter until crisp.

Put the liquidised soup into a pan to warm through, then add the mascarpone, stirring well. Season to taste. Serve hot with the croutons and Parmesan sprinkled on top.

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