Sorrel Soup Recipe (Green Borscht) - Great British Chefs

Ingredients

• 30g of butter
• 1 onion, diced
• 2 garlic cloves, sliced
• 1 tsp fennel seeds
• 1 large potato, diced
• 700ml of chicken stock, or vegetable stock
• 1 bay leaf
• 50g of spinach, roughly chopped
• 50g of sorrel, roughly chopped
• 1 handful of parsley leaves, chopped
• 1 handful of dill, chopped
• 1/2 lemon
• 1 Freshlay Farms Golden Yolker® egg, boiled for 8 minutes, cooled and chopped
• 2 tbsp of sour cream, to garnish
• salt
• pepper