Sorrel & Spinach Soup

1. 1

   Heat the olive oil in a saucepan over medium. Throw in the onions with a bit of salt and pepper and cook until translucent. Then, add in the garlic and cook until fragrant, about one minute. Next add in the sorrel and spinach. The sorrel will turn brown almost immediately. Have no fear; it's just its nature. The spinach will help green things up a bit.

2. 2

   Let the greens wilt and then pour in the stock, followed by the diced potato. Bring everything to a boil, then reduce the heat and simmer for about 25 minutes or so. After, remove the soup from the heat and use an immersion blender to puree the mixture. When smooth, put the soup back over the heat on low until ready to serve. Salt and pepper the soup to taste.

3. 3

   When serving, drizzle each bowl with a small amount of heavy cream or half & half and sprinkle with crushed red pepper flakes.

* Per serving · 4 servings · Values may vary.