Sorrel Soup with Smoked-Salmon Croutes

• 4 tablespoons butter or cooking oil
• 2 onions, chopped
• 7 1/2 cups chicken stock, or canned low-sodium chicken broth
• 1 1/2-pound baking potato, peeled and cut into 1-inch cubes
• 1 pound sorrel, stems removed
• 1 teaspoon salt
• 1/4 pound sliced smoked salmon, cut into 1/4-inch squares
• 1 tablespoon mixed fresh herbs, such as dill, basil, chives and chervil
• Fresh-ground black pepper
• 6 Rustic Croutes
• 6 tablespoons heavy cream

1. In a large pot, heat the butter over moderately low heat.
2. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
3. Add the stock, potato, sorrel and salt and bring to a boil.
4. Reduce the heat and simmer, partially covered, until the potatoes are soft, about 20 minutes.
5. Meanwhile, combine the smoked salmon, herbs and a pinch of pepper.
6. Top each croute with a small mound of the salmon mixture.
7. In a blender, puree the soup.
8. Return to the pot and add the cream and 1/4 teaspoon pepper.
9. Bring to a simmer and serve topped with the croutes.

butter, onions, chicken stock, baking potato, sorrel, salt, salmon, herbs, freshground black pepper, croutes, heavy cream

Taken from www.foodandwine.com/recipes/sorrel-soup-with-smoked-salmon-croutes (may not work)