Baba'S Best Sorrel Soup

• 1/2 cup unsalted butter
• 1 cup sliced onion
• 5 large cloves garlic, minced
• 12 cups tightly packed sorrel leaves, stems and veins removed
• 4 cups chicken stock
• 2 cups water
• 3 potatoes, peeled and diced
• 1 large carrot, peeled and cut into matchsticks
• 1 cup chopped fresh parsley
• 3 sprigs fresh dill, chopped, or to taste
• 1 tablespoon lemon juice
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cayenne pepper, or more to taste

1. Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.
2. Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour.
3. Puree soup with an immersion blender until mostly smooth before serving.

unsalted butter, onion, garlic, sorrel, chicken stock, water, potatoes, carrot, parsley, dill, lemon juice, freshly ground black pepper, ground cayenne pepper

Taken from www.allrecipes.com/recipe/255604/babas-best-sorrel-soup/ (may not work)