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