Sorrel Soup, Served With Spring Onions And Prickly Mushroom Relish

• For the soup
• 1 tablespoon butter
• 2 bunches baby leeks, if using regular leeks, white part only
• 4 garlic cloves
• 4 shallots, peeled and sliced
• 2 sprigs thyme
• 2 bay leaves
• 4 medium potatoes, peeled and sliced
• 1 1/2 quarts chicken stock
• 2 bunches sorrel leaves
• 1 cup nettle leaves, blanched and chopped
• Salt and pepper to taste
• Sour Cream or Creme Fraiche to finish (optional)
• For the Relish
• 1 medium shallot, finely diced
• 4 spring onions, thinly sliced
• 3/4 cup marinated Prickly or any small mushrooms
• 2 teaspoons olive oil
• Salt and pepper to taste
• 1 1/2 teaspoons sugar
• 1 tablespoon lemon juice

1. Melt the butter in a medium soup pot over a medium heat. Sweat the leeks, garlic, shallots and herbs until translucent. Add the potatoes and cook for a few minutes. Pour in the chicken stock and reduce the heat to a simmer for about half an hour.
2. Transfer to a blender and puree until smooth. Add the sorrel and nettle; then pulse the blender a few more times to mix together. Pass the mixture through a fine chinos or food mill. Season with salt and pepper to taste. You may add a dollop of Sour Cream or Creme Fraiche to finish, if desired. Serve immediately.
3. Place shallot and spring onions in a bowl of ice water; soak 20 minutes. Drain shallot and spring onions, squeezing in paper towels to remove as much liquid as possible; transfer to a bowl. Add sugar, lemon juice, and a pinch each of salt and pepper. Mix in the mushrooms and spoon on the top of the soup as much as you desire. Enjoy!

soup, butter, bunches baby leeks, garlic, shallots, thyme, bay leaves, potatoes, chicken stock, bunches sorrel, nettle leaves, salt, sour cream, shallot, spring onions, mushrooms, olive oil, salt, sugar, lemon juice

Taken from food52.com/recipes/17258-sorrel-soup-served-with-spring-onions-and-prickly-mushroom-relish (may not work)