Joan'S Sorrel Soup

• 1 cup unsalted butter
• 3 leeks, both green & white sliced thinly
• 5 large garlic cloves, crushed
• 12 cups fresh sorrel leaves (rinsed, trimmed, & tightly packed)
• 4 cups chicken stock
• 1 medium potato, peeled & cut into cubes
• 1 cup Italian parsley, loosely packed
• 1 tablespoon lemon juice (or I use 8 lemon verbena leaves)
• 2 teaspoons dried tarragon (or I use 1 teaspoon fresh tarragon)
• 1 teaspoon ground mace
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper

1. In a large Dutch oven, melt butter. Add leeks and garlic and saute until soft.
2. Batch by batch, add sorrel, allow to wilt. Continue adding sorrel, stirring well to combine with leeks & garlic.
3. Add remaining ingredients and cook for 1 hour at simmer.
4. Puree mixture with immersion stick and add more stock if too thick.
5. Serve with rye toast croutons.

unsalted butter, leeks, garlic, fresh sorrel leaves, chicken stock, potato, italian parsley, lemon juice, tarragon, ground mace, fresh ground black pepper, cayenne pepper

Taken from www.food.com/recipe/joans-sorrel-soup-411017 (may not work)