Instructions: Sweat the onion gently in the butter in a covered pan for 5 minutes then add 1/2 of the the rice bay leaf and thyme.

Stir cover and cook for 5 minutes.

Add the stock salt and pepper bring to the boil and simmer for about 10 minutes until the rice is tender.

Remove the bay leaf and thyme.

Stir in the sorrel then liquidise in batches to form a smoothish cream.

Check seasoning reheat gently and scatter on the rest of the cucumber diced tomato and chives.

Serves 4

This works well as a summer soup. I like it hot but if you have it chilled use 2 tbsp oil instead of butter.

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