1 cup chopped onions
1 Tbsp butter or olive oil
1 Tbsp. flour
2 cups diced potatoes
2 cups sorrel, packed
1 pint chicken or vegetable broth
1 cup milk or cream
Sea Salt & pepper
tarragon, summer savory, marjoram, etc.
Saute onions in butter or oil until limp.
Add seasonings to taste, then stir in flour.
Add salt and pepper to taste.
Add broth and potatoes.
Bring to a boil and reduce heat and simmer, covered, about 20 minutes until potatoes are tender.
Add sorrel and herbs and cook about 5 minutes longer. Cool slightly.
Pour into food processor and blend until smooth (do not overfill processor, do in batches if necessary).
Return to pan and stir in cream and adjust seasonings.
Garnish with a chiffonade of the sorrel.
Can be eaten cold next day for leftovers