Creamy Sorrel Soup

Swirl in a dollop of sour cream if you like.

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.

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One Response to Creamy Sorrel Soup

  1. Pingback: Row, Row, Row Your Boat « The FarmGirl Cooks

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