Sorrel Soup

Vegetarian

Ingredients

• 3 T. vegetable oil
• 1 medium onion, finely chopped
• 4 cups fresh sorrel leaves, washed
• 10 cups chicken (or vegetable) broth
• 1 1/2 pounds potatoes (one weekly share), peeled and coarsely chopped
• 2 T. fresh lemon juice
• 1/4 tsp. cayenne
• 1/4 tsp. black pepper
• 1 tsp. salt
• 1 cup half-and-half
• paper-thin lemon slices for garnish

Preparation

Heat oil in a heavy pot over medium heat. Add onion and sauté until transparent and soft (10 minutes). Stir in sorrel leaves and sauté until wilted. Add broth, potatoes, lemon juice, cayenne, pepper, and salt and bring to a boil. Reduce heat, cover the pot, and simmer until the potatoes have collapsed (45 minutes). Puree. Cover and refrigerate until chilled.

Stir in the half-and-half and serve, garnished with the lemon slices.

Source: Mercy Ingraham in the Gardeners' Community Cookbook

From: In the Bag: August 3-5, 2004