SORREL AND AVOCADO SOUP

Ingredients:
Avocados  -2
Fresh sorrel leaves -  500 gms
Cream - 150 ml
Butter - 50 gms
Freshly ground pepper and salt to taste
dash of lemon juice, if spinach is used
Stock - 750 ml

Method:

• Mash avocados and mix with a little of the cream.
• Shred sorrel leaves and gently cook in butter for 5 minutes. Cool.
• Put Stock in blender with cooked sorrel leaves and puree until smooth.
• Return to saucepan and heat again over moderate heat, adding cream and pepper at the very end with the mashed avocado.
• Serve hot.