English Cream Of Sorrel Herb Soup

1. 1

   Heat the oil and add the onion and potatoes, stirring all the time, cook them until they start to soften.

2. 2

   Add the stock & milk, season well with salt and black pepper and bring to the boil.

3. 3

   Simmer for 10-15 minutes until the potatoes are tender.

4. 4

   2 minutes before the end of cooking, add the sorrel & the creme fraiche or cream.

5. 5

   Liquidise the soup.

6. 6

   Serve it chilled OR hot, with croutons and finely chopped sorrel leaves.

7. 7

   To serve it chilled:

8. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.