Jono & Jules do food & wine

This is the sorrel soup from Rick Stein’s book, Secret France. It’s delicious and tastes just like soups we’ve had in France on our holidays, and are never quite sure what’s in them. We got bags of fabulously fresh sorrel from McNally Family Farm.

Sorrel soup – serves 4 to 6

• 50g butter
• 1 large onion, chopped
• 2 cloves of garlic, roughly chopped
• 1 leek, sliced
• 450g potatoes, cut into 2cm cubes
• 1 litre chicken or veg stock
• 250g sorrel
• 1 tbsp honey
• 4 tbsp single cream
• 1 tbsp chopped chives

Melt the butter in a large saucepan, then add the onion, garlic, leek and potatoes. Cook over a medium heat for about 15 minutes or until softened.

Add the stock and the sorrel and cook for another 15-20 minutes or until the potatoes are tender. Blend until smooth.

Season with salt and lots of black pepper, then stir in the honey. Serve in warm bowls with a drizzle of cream and the chives over the top.

(Original recipe from Secret France by Rick Stein, BBC Books, 2019.)