Wiesi Kuchnia

Make a stock out of all the veges you have – with garlic, until carrot is very soft

Strain and leave only stock.

Wash all the leaves of the sorrell – about 20 leaves. (From mum’s garden) Chop making sure they are not stringy and put into stock (onion and carrots can remain in stock). Boil for 2 minutes.

When it cools, then blend in blender.
Return and almost bring to boil, in order to thicken with flour and aster mixture (pre mixed, and tinnily poured). Add cream and dill when ready to serve. Can be served in cups with garlic bread, or in bowl with chopped hard boiled eggs or potatoes.