Chilled Sorrel Soup
25g/1oz/2 tbsp butter
1 onion, finely chopped
175g/6oz fresh sorrel, shredded
340g/12oz potatoes, diced
750ml/1¼ pints/3 cups vegetable stock
juice of 1 lemon
150ml/¼ pint/scant ⅔ cup soured cream
salt and ground black pepper
1 Melt the butter in a large pan over a low heat and cook the onion for 5 minutes or until softened.
2 Add the sorrel and cook gently for 2–3 minutes until tender. Add the potatoes, stock and lemon juice. Season to taste with salt and pepper. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 20 minutes.
3 Blitz the soup in batches in a blender or food processor until smooth. Stir in the soured cream and transfer to a bowl. Cover and chill in the refrigerator.
4 Ladle into chilled bowls to serve.