Hot or Cold Sorrel Soup

The tangy tartness of sorrel is nicely balanced with the cream to make a refreshing soup served cold for those hot days of summer but just as good served hot. Great to put into a thermos for a summer picnic.

• Ready In: 30 mins
• Serves: 4-6

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 2  cups  vegetable stock
• 1⁄4 teaspoon ground nutmeg
• 1  teaspoon fresh lemon juice

• Optional Garnish

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

Directions

1. Melt butter over moderate heat in a medium stockpot or Enamel coated Dutch oven (not cast iron).
2. Cook onion, potato, salt and pepper until soft, about 10 minutes add garlic cook 3 more minutes.
3. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes.
4. Stirring occasionally to evenly cook.
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. Serve ice cold bowls garnished with your choices.