Moira Hodgson's Sorrel Soup

• 2 tablespoons unsalted butter
• 2 shallots, minced
• 2 medium potatoes, peeled and diced
• 3 cups water
• 2 cups chicken stock
• Coarse salt and freshly ground pepper to taste
• 1 1/2 pounds sorrel
• 1 cup buttermilk
• 1/2 cup heavy cream
• Chopped sorrel leaves for garnishing

1. In a large, heavy saucepan, melt the butter and soften the shallots.
2. Add the potatoes, water and chicken stock and season to taste with salt and pepper.
3. Bring to a boil and simmer gently until the potatoes are soft.
4. Meanwhile, wash the sorrel, discard the stems and chop the leaves coarsely.
5. When the potatoes are cooked, add the sorrel to the saucepan and cook, stirring, until the sorrel has wilted.
6. Bring to a boil, turn heat down and simmer gently for five minutes.
7. Remove the soup from the heat and puree it in batches in a food processor.
8. Allow it to cool.
9. Stir in the buttermilk and chill the soup overnight in the refrigerator.
10. When ready to serve the soup, swirl in the cream and correct the seasoning.
11. Garnish with chopped sorrel leaves sprinkled on top.

unsalted butter, shallots, potatoes, water, chicken stock, salt, sorrel, buttermilk, heavy cream, sorrel leaves

Taken from cooking.nytimes.com/recipes/8180 (may not work)