Sorrel Soup

Method

Peel and dice the potatoes into small cubes, then finely chop the onion. Melt the butter in a large pot and sauté the onion until softened, approximately 3 minutes. Add the diced potatoes and stock, bringing to a boil, then simmer for 12-15 minutes until the potatoes are tender. Wash the sorrel leaves thoroughly, remove any tough stems, and roughly chop them before adding to the pot. Simmer for a further 3-4 minutes until the sorrel has wilted and the soup takes on its characteristic pale green colour. Stir in the soured cream or crème fraîche until well combined, then season generously with salt and pepper. Serve hot, garnished with fresh dill.