Roast garlic and rosemary leg of lamb in natural yoghurt with thyme roast potatoes
Recipe Phillippa Cheifitz
500g waterblommetjies 1 punnet baby leeks, thinly
sliced 3T unsalted butter salt and milled pepper 3 cups chicken or vegetable
stock 50g sorrel, washed juice of 1 lemon crème fraîche, to serve Shredded sorrel leaves and wild sorrel flowers, to garnish
Soak the waterblommetjies in a bowl of salted water for about an hour, then rinse well and cut off the stalks. Gently soften the leeks with a pinch of salt in hot butter, covered, until meltingly tender. Add the waterblommetjies and a little seasoning, cover tightly and steam for 20 minutes. Pour the stock into the pan, bring to a boil, then simmer gently, half covered, for 15 minutes or until the waterblommetjies are tender. Stir the sorrel into the hot soup and remove from the hob. Add the lemon juice and purée the soup. Reheat (or, for a cold soup, refrigerate until well chilled) and, if necessary, thin it down with stock. Season to taste and serve topped with crème fraîche, shredded sorrel leaves and sorrel flowers.