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Leek and Potato soup with vermicelli
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Melt the butter in a pan and cook the sorrel. Cook gently until it melt into a puree. Then add the leeks and potatoes, pour in the salted water. Bring to the boil and simmer for 15 mins until the vegetables are half cooked. Add the vermicelli and continue cooking until everything is cooked. Stir in the cream and serve.
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Idyllic detached 16th century Breton farm cottage and pool set in an acre of south facing grounds makes the perfect spot for a relaxing family seaside holiday.Booking Info Hotel De La Vallee Dinard
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