Chilled Cream of Sorrel Soup

• 2 tablespoons butter
• 1 onion, finely chopped
• 4 medium potatoes, peeled and diced, about 1 1/4 pounds
• 1 12 cups sorrel, firmly packed shredded
• 4 cups chicken stock
• 14 teaspoon fresh ground black pepper
• salt
• 12 cup whipping cream
• 2 hard-boiled eggs

1. In a soup or large saucepan, melt butter and cook onion until tender.
2. Add potatoes and sorrel and combine with onions.
3. Add stock, pepper, tarragon and a little salt.
4. Bring soup to boil.
5. Reduce heat and cover, simmer gently until potatoes are cooked, about 30 minutes.
6. Puree soup in a blender chill thoroughly.
7. Stir in cream.
8. Taste and adjust seasoning.
9. Adjust consistency with additional cream or chicken stock if necessary.

butter, onion, potatoes, sorrel, chicken stock, ground black pepper, salt, whipping cream, eggs

Taken from www.food.com/recipe/chilled-cream-of-sorrel-soup-244927 (may not work)