Sorrel Soup and Cream Cheese Toasts

|In celebration of National Vegetarian Week we've been sourcing vegetarian seasonal recipes to share with you good people. Here is an absolute knock out courtesy of Delicious Magazine|potatoes sorrel spinach|50g unsalted butter1 onion finely chopped1 potato finely cubed1.8litre vegetable stock250g fresh sorrel any tough stems removed and finely sliced250g fresh spinach any tough stems removed and finely sliced2 little gem lettuces finely shredded1 tablespoon chervildouble cream8 sourdough or baguette slices1 clove of garlic200g cream cheese3 tablespoon olive oil|Melt the butter in a large pan and gently fry the onion and potato for 5 minutes until the onion is softened. Add the stock bring to the boil and simmer for 10 minutes.Meanwhile for the toasts toast the bread until golden then gently rub one side of each slice with the garlic. Spread with the cheese drizzle with the oil and grind over some black pepper then set aside.Add the sorrel spinach and lettuces to the pan then add the chervil and season. Blend until smooth with a hand blender then stir in most of the cream swirl the rest on top and serve with the toasts.|10.00 minutes|8|https://www.deliciousmagazine.co.uk/recipes/sorrel-soup-with-cream-cheese-toasts...