Creamy Sorrel Soup
2 t Olive Oil
2 t Butter
1 medium Yellow Onion, diced coarsely
2 fist-size Yukon Gold Potatoes, peeled and sliced 1/4-inch thick
6-7 cups Stock (or water with your favorite bouillon), plus or minus
2 bunches Sorrel, about 3/4 lb cleaned of large stems
Salt and Pepper to taste
Half and half or Heavy Cream, 1/2 cup or so, to taste
Heat oil and butter in a 3 quart saucepan over medium heat. Add onion and cook until softened, stirring a few times. Do not allow onions to brown. Add sliced potatoes and stock to pan. Season well with salt and pepper, then cover, and bring to a boil over high heat. Reduce heat to a simmer, leave lid ajar, and continue to cook until potatoes are tender and easily mashable.
Remove pan from heat and stir in sorrel. Puree soup with a stick blender. Stir in cream, taste for seasoning and serve hot or chilled.