Sorrel Soup

This time of year one of the early delights of the herb garden is sorrel, that wonderful perennial green, salty and savoury, a spring delight.

It occurred to me sorrel would make a delicious cold soup, a variation on watercress soup and vichyssoise.

• 4 medium white potatoes, scrubbed and cut into about 1" cubes
• 2 cloves garlic, peeled
• 1/2 medium onion, peeled and roughly chopped
• a few grinds of fresh black pepper
• 1/4 teaspoon sea salt
• 900 ml vegetable stock
• about 3 cups well washed and drained sorrel leaves

In a large microwavable covered casserole dish combine the potatoes, garlic, onion, and seasonings. Microwave at full power for about 10 minutes or until potatoes are tender.

Remove from microwave. Add a little of the stock to the potatoes, and with a hand blender gently and carefully begin to purée the potato mixture, adding a more stock as you go. When all the stock has been added, and the mixture is a smooth purée, add the sorrel and handful at a time, and purée until smooth.

Chill well and serve cold with curls of lemon or garnished with chive flowers.

Makes a wonderful, colourful starter for a fish entrée.