Lentil and sorrel soup.

Sorrel recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian
Starchy red lentils make a nice foil to the sorrel in this lovely soup.
Serves two.
25g butter

1 onion, peeled and chopped

1 stem celery, sliced

1 medium carrot, peeled and sliced

75g red lentils

500ml vegetable stock (or chicken stock, if you like)

75-100g sorrel, coarse stems removed, leaves roughly shredded
1 tbsp double cream, plus a little extra to serve
Sea salt and freshly ground black pepper

Melt half the butter in a saucepan over a low heat, add the onion, celery and carrot, cover and sweat gently, stirring from time to time, for about eight minutes, until the vegetables are slightly softened but not coloured.
Stir in the lentils and stock, bring up to a simmer and cook on medium heat for about 15 minutes, until both the vegetables and lentils are soft.
Ladle the soup into a blender along with the raw sorrel, the remaining butter and the cream. Blend until smooth, adding a splash more stock or water if you feel the soup is too thick.
Reheat gently, taste and adjust the seasoning as necessary, and serve in warmed bowls with an extra little swirl of cream on top.