Sorrel Soup

Ingredients
2L Cold Water
1 Tbspn Olive Oil
2 Pork Cutlets (Fat Trimmed Off)
1 Large Brown Onion Sliced
1 Carrot Diced Finely
1 Bay Leaf
1 Beef Stock Cube
2 Medium Potatoes Grated
2-3 Bunches of Sorrel Leaves, washed and finely sliced
1/4 Bunch of Continental Parsley, Chopped Finely
Salt & Pepper to Taste
Sour Cream for Serving

Method
In a fry pan, heat the olive oil over medium heat. Add chopped onions and cook over a medium to low heat until the onions are caramelised.

Meanwhile, heat water in a medium saucepan over medium to high heat. When the water come to the boil, add the pork cutlets and bring back to the boil. Then add the carrots, grated potato, bay leaf and stock cube. Bring to the boil, reduce heat and simmer for 5 minutes. Add the caramelised onion to the soup and season with salt & pepper. Simmer the soup for a further 10 minutes.

After 10 minutes, add the chopped sorrel leaves into the soup. Bring back to the boil and simmer for 15 minutes. Check the soup for seasoning, adding additional salt and pepper if needed.

Add chopped parsley and bring back to the boil for 1 minute.

Serve with sour cream. This soup can be enjoyed both hot and cold with crusty bread.