Hot Or Cold Sorrel Soup

1. 1

   Melt butter over moderate heat in a medium stockpot or Enamel coated Dutch oven (not cast iron).

2. 2

   Cook onion, potato, salt and pepper until soft, about 10 minutes add garlic cook 3 more minutes.

3. 3

   Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes.

4. 4

   Stirring occasionally to evenly cook.

5. 5

   Add half and half, water or stock, and nutmeg. Bring to a low boil and remove from heat. Puree in a blender until smooth. Stir in lemon juice, add salt and pepper to taste, and refrigerate a minimum of 4 hours.

6. 6

   Serve ice cold bowls garnished with your choices.

* Per serving · 4 servings · Values may vary.