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Creamy sorrel soup

There is no match for the distinctive zesty and peppery flavour of sorrel. I cook with it as much as possible when it is in season. This soup is one of my favourites, and is equally delicious hot or cold. Make sure the stock is piping hot when you add the sorrel to the pan so that the leaves wilt quickly and you retain their vibrant green colour.

SERVES 4

2 large bunches of sorrel, about 150-175g, washed

3 tbsp olive oil

1 large Spanish onion, chopped

1 large potato, about 300g, finely diced

800ml hot chicken or vegetable stock (see pages 258-9)

150ml sour cream handful of red-vein sorrel leaves, to garnish (optional)

Roughly chop the sorrel and set aside. Heat the oil in a saucepan and add the onion, potato and some seasoning. Stir well and cover the pan with a lid. Cook over medium-to-low heat for 10 minutes, lifting the lid every once in a while to give the mixture a stir. When the potato is soft, pour in the hot stock and boil for a few minutes. Tip in the sorrel, and as soon as the leaves begin to wilt, immediately remove the pan from the heat. In 2 batches, transfer the soup into a blender and blitz until very smooth. Hold a tea towel over the lid of the blender to avoid burning your hands with the hot soup, should it splash out.

Stir in half of the sour cream and reheat the soup if necessary. Pour into warm bowls and garnish with a spoonful of sour cream and, if you wish, some red-vein sorrel.