About the Recipe
The various herbs add plenty of freshness, while the sour cream and chopped egg garnish sets off the dish beautifully.
Ingredients
30g of butter
1 onion, diced
2 garlic cloves, sliced
1 tsp fennel seeds
1 large potato, diced
700ml of chicken stock, or vegetable stock
1 bay leaf
50g of spinach, roughly chopped
50g of sorrel, roughly chopped
1 handful of parsley leaves, chopped
1 handful of dill, chopped
1/2 lemon
1 egg, boiled for 8 minutes, cooled and chopped
2 tbsp of sour cream, to garnish
Preparation
Melt the butter in a pan over a medium heat, then add the onion, garlic and fennel seeds and sweat down for 7 minutes or until soft
Add the stock with the diced potato and bay leaf and simmer for 15 minutes
Add the spinach and sorrel and simmer for a further 5 minutes
Add three-quarters of the dill and parsley, then remove from the heat
Taste and season with salt, pepper and lemon juice
Garnish with the chopped egg, sour cream and remaining herbs