2 carrots - chopped
1 onion - chopped
2 leeks - chopped
2 large potatoes - chopped roughly into inch cubes
750ml vegetable or chicken stock
small amount of butter
small amount of double cream (optional)
salt and freshly ground pepper
Preparation time: 10 mins
Cook time: 30 mins
Melt the knob of butter on a low heat.
Add the leeks, onion and carrots. Cook gently until soft.
Add stock and potato. Bring to the boil and then simmer on a lower heat until the potato is cooked.
Remove from the heat, add the sorrel, another knob of butter and the cream (if using).
Blend till smooth and season to taste.