English Cream Of Sorrel Herb Soup - cooking recipe

Ingredients

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

Preparation

Heat the oil and add the onion and potatoes, stirring all the time, cook them until they start to soften.
Add the stock & milk, season well with salt and black pepper and bring to the boil.
Simmer for 10-15 minutes until the potatoes are tender.
2 minutes before the end of cooking, add the sorrel & the creme fraiche or cream.
Liquidise the soup.
Serve it chilled OR hot, with croutons and finely chopped sorrel leaves.
To serve it chilled:
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.