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This is delicious served chilled as well as hot.
Recipe ideas from the National Trust.
Ingredients
1 tbsp sunflower oil
1 onion, peeled and sliced
1 large potato, peeled and cubed
300g fresh sorrel leaves
1 litre vegetable stock
Salt and pepper
Method
Heat the oil and add the onion and potatoes until they start to soften.
Add the stock, season 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.
Liquidise the soup. |