Sorrel And Lovage Soup With Carrot Mint Puree

• 1 tablespoon olive oil
• 1 red onion large, chopped
• 4 cups leaves sorrel, shredded
• 4 cups potatoes diced
• 1/2 cup lovage sliced, may substitute celery
• 1 bay leaf
• 8 cups vegetable broth preferably homemade
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups carrots diced
• 2 cups vegetable broth
• 2 tablespoons mint garden, minced
• 1/2 cup chives minced, for garnish

1. Saute diced onions in olive oil over medium-high heat for approximately 5 minutes. Use a soup pot that has a lid. Then add the shredded sorrel, diced potatoes, sliced lovage and bay leaf and saute another few minutes. Add broth, cover and cook until the potatoes are tender.
2. Meanwhile make the carrot puree - cook diced carrots in broth in a small pot. Puree and season with finely minced gardent mint. Set aside.
3. Remove the soup from the heat and puree half of the soup. Return to heat and season with salt and freshly ground black pepper. If you use a commercial vegetable broth you might not need the salt. Home-made is best!
4. To serve, ladel soup in bowl and place a scoop of the the carrot puree in the centre. Garnish each bowl with freshly snipped chives.

olive oil, red onion, leaves sorrel, potatoes, celery, bay leaf, vegetable broth, salt, pepper, carrots, vegetable broth, mint garden, chives

Taken from www.yummly.com/recipe/Sorrel-and-Lovage-Soup-With-Carrot-Mint-Puree-1672920 (may not work)