Sorrel/Parsley Soup

06/07/2005
Ingredients:

1/2 lb sorrel
1.5 cups Italian parsley
1/4 cup butter
1/2 lb potato
2.5 cups chicken stock
salt and black pepper
1/4 cup cream

Wash the sorrel and parsley and shake them dry, then put aside on a cloth. Chop sorrel and parsley roughly. melt butter in pan and add green vegetables. Stew gently for 6 minutes, then add sliced potato. Stir until well mixed, then pour on heated stock. Add salt and simmer for 25 minutes. Stir in black pepper and cream, serve.