3 oz/85 grams/ 1½ cups tightly packed sorrel, washed and stems cut off
3½ - 4 cups stock (I used chicken, but feel free to use vegetable)
¼ cup sour cream
salt and pepper
juice of ½ lemon (optional)
Instructions
In a large soup pot, melt the butter over medium heat. Saute the onions until they are soft but not brown, about 10 minutes.
Add the potatoes, sorrel, and 3½ cups of stock.
Bring soup to a boil, then lower the heat to low. Cover and simmer for 15 minutes.
Puree the soup using an immersion blender, food processor, or blender.
Add more stock if the soup is too thick. (If you used a blender or food processor, return the soup back to the pot.)
Add the sour cream, lemon juice if using, and season with salt and pepper to taste. Stir and then make sure everything is heated through, just 1-2 more minutes
Remove from heat and serve. (Add another dollop of sour cream for serving if you like.)
Recipe by Cooking is Messy at https://www.cookingismessy.com/2017/03/30/sorrel-soup/