Step 1:
You will need

* 4 handfuls sorrel leaves
* 17 ½ oz potatoes
* 1 medium onion
* 2 ¾ oz butter
* 4 Tbsp double cream
* 2 1⁄8 pt chicken stock
* salt & pepper
* 1 chopping board
* 1 large knife
* 1 small knife
* 1 medium pan with lid
* 1 wooden spoon
* 1 electric blender
* 1 spatula
* 1 colander
* 1 vegetable peeler

Step 2:
Peel and chop the onion
Using the small knife, carefully peel and halve the onion. Cut into slices and then dice.
Step 3:
Peel and dice the potatoes
Peel the potatoes, slice them lengthways and then cut into small cubes.
Step 4:
Wash the sorrel leaves
Put the sorrel leaves into the colander and wash them under a cold tap. Leave to drain.
Step 5:
Melt the butter
Put the pan over a low heat and melt the butter.
Step 6:
Add the onions
Once the butter has melted add the onions and cook until they are soft but not coloured (be sure to continue stirring to prevent burning).
Step 7:
Add the potatoes and sorrel
When the onions are soft, add the potatoes and half of the sorrel leaves and stir. Cover the pan with the lid and cook for 4 minutes which should allow the leaves to wilt.
Step 8:
Add chicken stock, stir and cover
Add a litre of the chicken stock and replace the lid. Bring the pot to the boil and then reduce to a simmer until the potatoes are cooked.
Step 9:
Season and remove from heat
Take the pot off the hob and season with salt and pepper.
Step 10:
Blend the soup
Blend the remainder of the sorrel leaves, then add the soup mixture and blend again until smooth. Return the soup to the pan.
Step 11:
Stir in the cream and remaining chicken stock
Pour in the double cream and any chicken stock that may be required to thin the mixture. Keep back some cream for garnishing.
Finally, place the pan back on a low heat and allow the soup to warm through. Do not allow it to boil otherwise the soup will lose its colour.
Step 12:
Serve
Present the soup in individual soup bowls and decorate with a swirl of cream and a few sprigs of herbs.