Chilled Sorrel Soup

• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1/2 pound sorrel leaves, stems removed
• 2 stalks celery, finely chopped
• 3 cups vegetable stock or water
• 1 tablespoon chopped parsley plus extra for garnish
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• Sour cream or plain yogurt for garnish

1. Heat butter in a large saucepan over moderate heat.
2. Add onion and saute until soft, about 10 minutes.
3. Add garlic and saute another 2 minutes.
4. Add sorrel and celery and cook for about 5 minutes, or until sorrel is wilted.
5. Add stock or water, parsley, salt, pepper and nutmeg.
6. Simmer for about 20 minutes.
7. Remove saucepan from heat and puree soup in batches in a blender or a food processor fitted with the metal blade.
8. Adjust seasonings and transfer soup to a container.
9. Cover and refrigerate until chilled through.
10. To serve, ladle chilled soup into bowls and garnish with chopped parsley and a dollop of sour cream or plain yogurt.

unsalted butter, onion, clove garlic, sorrel, stalks celery, vegetable stock, parsley, coarse salt, freshly ground black pepper, ground nutmeg, sour cream

Taken from www.foodnetwork.com/recipes/chilled-sorrel-soup-recipe.html (may not work)