Sorrel has a lovely slightly bitter, lemony taste - it makes a lovely soup as long as you dont use too much.
1 large onion – peeled and chopped
2 med / large pots – peeled and chopped
1 large clove of garlic – peeled and crushed (poor thing! :))
1 or 2 bayleaves
Little olive or sunflower oil
Vegetable stock – approx. 1pt. - or more
About 12-14 approx. small fresh sorrel leaves – roughly cut
Ground black pepper
Saute the chopped onion, bayleaves, garlic and potato in the olive oil until just softening.
(This can be done in the micro.)
Add the stock to very well cover and cook until the vegetables are very soft.
Leave to cool for about 10 mins.
Blend, using a hand blender until soup is smooth and creamy, and adding more stock if necessary ...... (removing the bayleaves!)
Add the fresh sorrel leaves and blitz again until smooth ……. (And tasty).
Adjust seasoning if necessary.
Serve drizzled with a little olive oil, or a small knob of butter and some croutons.