Badgirl Press Sorrel Soup Recipe

• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. butter
• 2 x onions roughly diced
• 5 x cloves garlic cloves chopped
• 1 lb sorrel leaves stems removed
• 4 c. chicken broth
• 3/4 c. minced Italian parsley Salt to taste Freshly-grnd black pepper to taste Freshly-grated nutmeg Cayenne pepper Creme fraiche for garnish Minced chives for garnish

1. Heat oil in stockpot or possibly medium saucepan over medium-low heat.
2. Add in butter.
3. When butter has melted, add in onions and garlic and cook till softened, about 15 min.
4. Stir in sorrel and cook till wilted, 25 min.
5. Add in broth, parsley, salt and pepper to taste, dash nutmeg and 2 dashes cayenne pepper or possibly to taste.
6. Simmer over low heat, covered, till sorrel is tender, 30 to 40 min.
7. Puree in batches in blender.
8. Taste and adjust seasonings.
9. Serve with dollops of creme fraiche and sprinkling of minced chives.
10. This recipe yields 4 servings.
11. Comments: Shortly after taking her gardening plot in November 1997, Bonny Baker got sick of "which Christmas gift thing."
12. Inspired by what she grew, she wrote a cookbook, that she produced under her own imprint, Badgirl Press, and gave it to her friends.

extra virgin olive oil, butter, onions, garlic, sorrel leaves stems removed, chicken broth, italian parsley salt

Taken from cookeatshare.com/recipes/badgirl-press-sorrel-soup-73454 (may not work)