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. ---------------------------------------------------------------------------
Nutrition
Ingredients
