Serves 15 to 20
INGREDIENTS
100g of butter
900g Sorrel leaves, finely shredded
400g lettuce leaves, finely shredded
4 small onions, finely chopped
900g potatoes peeled and sliced
7 pts of water
salt and pepper
1 tablespoon of single cream per serving
olive oil infused with a few drops of lemon juice
finely chopped parsley to serve
DIRECTIONS
Melt the butter in a pan.
Add the sorrel, lettuce, onions and potatoes and fry gently for 10 mins.
Heat the water till it is boiling and add to the pan.
Simmer for 10 to 15 mins.
Pass the soup through a sieve or blitz in a food processor.
Return to the pan and season to taste.
Bring back to the boil, then leave to rest for about 2 to 3 minutes.
Ladle into each bowl.
Add the cream and serve at once with a sprinkle of finely chopped parsley and a drizzle of olive oil infused with a couple of drops of lemon juice.
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