English Cream of Sorrel Herb Soup

1
Heat the oil and add the onion and potatoes, stirring all the time, cook them until they start to soften.
2
Add the stock & milk, season well with salt and black pepper and bring to the boil.
3
Simmer for 10-15 minutes until the potatoes are tender.
4
2 minutes before the end of cooking, add the sorrel & the creme fraiche or cream.
5
Liquidise the soup.
6
Serve it chilled OR hot, with croutons and finely chopped sorrel leaves.
7
To serve it chilled:.
8
Allow it to cool and store in a cool place such as the fridge. Just before serving, add an ice cube to each bowl and pour the soup into the bowl. Garnish as before.