Chilled Sorrel and Potato Soup

1 medium onion
light olive oil
3 medium floury potatoes
a couple of handfuls of fresh sorrel leaves (1)
1 litre chicken stock (stock powder and water is OK)
fresh herbs (oregano, thyme,parsley, chives) finely chopped
150ml milk
plain unsweetened yoghurt
chives

Peel and slice the potatoes. Finely dice the onion. Heat the oil and gently saute the onion and potatoes over a medium heat until the onions are softened and translucent. Add the washed sorrel (2) and allow to sweat for three or four minutes. Add the herbs and stock and simmer for about 20 minutes until the potatoes are cooked.

Add the milk and cook a further minute or two, checking the seasoning and adding salt if necessary. As this is a chilled soup, you may need some extra salt so it is not too bland when it has cooled down.

Whirl in a food processor (taking care not to redecorate your kitchen!) and then pass through a sieve to remove any stringy stalky bits. Chill.

To serve, spoon into soup plates, pour some yoghurt artistically in a stream over the top and mist with finely chopped chives (3).

Just lovely on a summer's evening. Or the soup can be served hot if it's winter in your part of the world.