Sorrel Herb Soup
2 tablespoon butter (sub. margarine, or olive oil)
1/2 medium - size onion (sub. 1 Leek, or 1/2 bunch of bunching onion)
2 garlic cloves
1 Tablespoon fresh Herbs (sub. 1 tsp dried)(ex: celery, dill, parsley, rosemary, thyme, etc.)
1 bay leaves
2 medium potatoes, peeled and sliced
1/2 quart chicken stock (sub. veggie stock)
1 bunch sorrel leaves (sub. lemon juice & zest)
1 cup spinach, blanched and chopped (optional) (sub. dark leafy greens, watercress, or arugula leaves)
Salt and pepper to taste
Cream, sour cream, croutons, or extra herbs to finish (optional) (sub. unsweetened, original soy, or nut milk)
Melt the butter in a medium soup pot over a medium heat. Sweat the onion, garlic, and herbs until translucent. Add the potatoes and cook for a few minutes. Pour in the stock and reduce the heat to a simmer for around 30 minutes.
Transfer to a blender and purée until smooth. Add the sorrel and spinach; then pulse the blender a few more times to mix together. Pass the mixture through a fine chinois or food mill (optional). Season with salt and pepper to taste. You may add a dollop of cream to finish, if desired. Present immediately.
Add more herbs to taste.