1. Melt butter over moderate heat in a medium stockpot or Enamel coated Dutch oven (not cast iron). 2. Cook onion, potato, salt and pepper until soft, about 10 minutes add garlic cook 3 more minutes. 3. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes. 4. Stirring occasionally to evenly cook. 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. Serve ice cold bowls garnished with your choices. ---------------------------------------------------------------------------
Nutrition
Ingredients
