English Cream Of Sorrel Herb Soup

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon sunflower oil
• 1 onion, peeled and finely sliced
• 1 large potato, peeled and cubed
• 300 g fresh sorrel leaves
• 1/2 liter vegetable stock
• 1/2 liter milk
• 1 tablespoon creme fraiche or 1 tablespoon double cream
• salt and pepper

Recipe

• 1 heat the oil and add the onion and potatoes, stirring all the time, cook them until they start to soften.
• 2 add the stock & milk, season well with salt and black pepper and bring to the boil.
• 3 simmer for 10-15 minutes until the potatoes are tender.
• 4 2 minutes before the end of cooking, add the sorrel & the creme fraiche or cream.
• 5 liquidise the soup.
• 6 serve it chilled or hot, with croutons and finely chopped sorrel leaves.
• 7 to serve it chilled:.
• 8 allow it to cool and store in a cool place such as the fridge. just before serving, add an ice cube to each bowl and pour the soup into the bowl. garnish as before.