Instructions: Put the cucumber garlic and stock into a saucepan and bring to the boil.

Lower the heat and simmer for about 4 minutes or until the cucumber is soft.

Next add the sorrel and salad leaves to the pan and stir; then remove from the heat and puree in a food processor until very smooth.

Chill in the fridge.

Taste again before serving and add salt and pepper if necessary (chilled soups sometimes require a little extra seasoning to bring out the flavour). . Serve with an ice cube in each and with chives (if using).

This ones an oldfashioned English classic and perfect if you have a bumper crop of sorrel or know where to get it cheap. Its an adaptable recipe however so you canuse rocket watercress or other leaves instead. Just add a good squeeze of lemon juice.

Fills 8 small bowls

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