Sorrel soup with cream cheese toasts recipe | delicious. magazine

Ingredients

• 50g unsalted butter
• 1 small onion, finely chopped
• 1 medium potato, finely cubed
• 1.8 litres fresh chicken or vegetable stock, hot
• 500g mixed fresh sorrel and spinach leaves, any tough stems removed and finely sliced
• 2 little gem lettuces, finely shredded
• Bunch of fresh chervil
• Splash of double cream
• For the toasts
• 8 small sourdough slices, cut in half if large, or 8 baguette slices
• 1 garlic clove, peeled
• 200g cream cheese
• 3 tbsp extra-virgin olive oil