Hot or Cold Sorrel Soup

Ingredients

• 6-8 ounces fresh sorrel (4-6 cups rough chopped)
• 1-2 tablespoon sweet butter
• 1 vidalia onion, thinly sliced
• 1 small potato, diced
• 1/2 cup diced carrot (optional)
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 garlic clove, minced
• 1 1/2 cups half-and-half
• 2 cups water or vegetable stock
• 1/4 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice

Optional Garnish

• sour cream or plain yogurt (to garnish)
• fresh chervil
• fresh parsley
• fresh tarragon
• fresh garlic chives
• fresh lemon balm

Directions

1. 1

   Melt butter over moderate heat in a medium stockpot or Enamel coated Dutch oven (not cast iron).

2. 2

   Cook onion, potato, salt and pepper until soft, about 10 minutes add garlic cook 3 more minutes.

3. 3

   Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes.

4. 4

   Stirring occasionally to evenly cook.

5. 5

   Add half and half, water or stock, and nutmeg. Bring to a low boil and remove from heat. Puree in a blender until smooth. Stir in lemon juice, add salt and pepper to taste, and refrigerate a minimum of 4 hours.

6. 6

   Serve ice cold bowls garnished with your choices.