White Bean Potato & Sorrel Soup

• Spring is upon us, though it is still cold.
• Sorrel started to grow in my pots a few weeks ago – the first green to grow in my herbs.
• I saw this recipe, which used rocket and thought I could use sorrel.
• It is delicious.

Ingredients

• 1 onion – finely chopped
• 2 celery sticks – finely chopped
• 300g salad potatoes – eg Charlottes – cut into small pieces
• 1 litre chicken stock – can be from concentrate, cube or powder
• 1 can white beans – butter, cannellini or haricot – drained
• 50 – 100g sorrel leaves – chopped
• 50g of butter
• Salt & pepper

Method

• In a heavy based saucepan melt the butter.
• Add the onions and celery and cook on a low heat.
• Stir occasionally and cook for around 10 minutes.
• Add the potato chunks and season with salt.
• Cook for about 5minutes.
• Add the chicken stock.
• Simmer gently for about 15 minutes.
• Check with a knife that it slices easily through the potatoes.
• Add the beans and cook for around 15 minutes.
• Season to taste.
• Add the chopped sorrel, stir well and serve.