one large handful of sorrel leaves
3 small-medium potatoes
large knob of butter
3 tsp swiss marigold vegetable powder mixed with 2 pints of boiling water.. or 2 pints of veg stock
gollop of cream ( a gollop is a big splash)
Chop and peel the onions and potatoes and cook with the butter for a few minutes . Tear the sorrel leaves off the stalk, and add to the pot, discarding the stalks, then add the stock. Cook until the potatoes are soft, then blend completely. Remove from the heat and add that gollop of cream.
©colour it green 2007