Sorrel Soup

• Large handful of sorrel leaves, washed and broken into pieces
• 1 small lettuce (or a few trimmings), washed and broken into pieces
• 1 large

Melt the butter in a large saucepan, add the leaves and onion and soften without browning. Add the potato and boiling stock. Simmer uncovered for 20–30 minutes until the potato is cooked. Sieve or liquidize for a few seconds. Add the milk and seasoning. Heat through and serve with fried croutons. An egg yolk beaten and added at the last minute makes a richer soup. I have used chickweed in place