Hot Or Cold Sorrel Soup

• 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

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.

fresh sorrel, sweet butter, vidalia onion, potato, carrot, salt, fresh ground black pepper, garlic, water, ground nutmeg, lemon juice, sour cream, fresh chervil, parsley, tarragon, garlic, lemon balm

Taken from www.food.com/recipe/hot-or-cold-sorrel-soup-171076 (may not work)