Instructions: In a large saucepan, heat the oil or butter and sweat the shallots or onion and garlic. Add the nutmeg, salt and pepper and pour in the stock. I use chicken stock, but a good-flavored vegetable, pork or veal stock will do as well.

Bring to a boil and add the rice. Simmer for 10 minutes. Add the sorrel or other greens and simmer for a further 4 minutes. Transfer to a blender and blend until smooth; if too thick add a little more stock. Cook for a few minutes longer, stirring frequently. Serve hot or cold.

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