Sorrel soup.

- Sorrel soup recipe - Telegraph
A traditonal sorrel soup recipe, with potatoes and cream.
Serves 6
4 tbsp butter
Olive oil
10 spring onions, chopped
½ bunch parsley, stalks and leaves finely chopped
500g floury potatoes, peeled and chopped into 2cm cubes
1 litre chicken stock
250g sorrel leaves, washed
2 egg yolks, beaten
200ml sour cream, plus extra to serve
Chives and fennel tops, to garnish

Melt the butter in a large, heavy-bottomed pan and add a splash of oil.
Fry the onions and parsley with a pinch of salt until they are soft, about 3 minutes.
Add the potatoes.

Pour in the stock and bring to the boil.
Cover with a lid and simmer for 15 minutes, or until the potatoes are completely tender.
Roughly chop the sorrel leaves and add to the pan, then take off the heat.

Transfer to a food processor (or use a hand blender) and blend until smooth.
Season to taste.

Beat the egg yolks and sour cream together in a bowl, then stir in two tablespoons of hot soup – you are doing this to prevent the eggs from scrambling.
Very slowly whisk the egg and cream mix into the soup.
Serve warm or chilled with a few snipped chives and fennel herbs.