1 russet potato
1 yellow onion
4 tbsp butter
1 bunch sorrel
3 cups chicken or vegetable stock
½ cup half and half
1-2 tsp sea salt
Peel the onion and the potato, then coarsely chop the onion and dice the potato.
Melt the butter in a stock pot over medium heat.
Add the onions and sauté until tender and translucent, stirring frequently to prevent burning.
Add the chicken stock to the onions and bring to a boil.
Add the pieces of diced potato and reduce the heat to a simmer, cooking until the pieces have softened (about 15 minutes).
Rinse the sorrel leaves and cut off any stems.
Coarsely chop the leaves and add them to the stock.
Cook until the sorrel turns dark green (about 1 minute).
Ladle the stock into a blender or food processor and purée until smooth.
Pour the stock back into the pot and keep warm over low heat.
Add the salt and the half and half, stir, and serve.