Nora Ephron's Sorrel Soup
Although I didn't find this on the web I did find it in an old cookbook "Green Thumb Harvest". It's also available in her wonderful novel "Heartburn".
I have paraphrased, but the ingredients are hers.
1 pound sorrel, washed and stems removed
4 tablespoons butter
4 potatoes, peeled and diced
2 1/2 quarts chicken broth
Salt, freshly ground black pepper and red pepper flakes to taste
1 cup heavy cream
Lemon slices for garnish
In a 3 qt. saucepan melt the butter, add chopped, stemmed and cleaned sorrel.Saute until the leaves are wilted. Add the potatoes and the chicken broth. Cook, on low boil, uncovered, until the potatoes are soft, about 45 min.
Pour the soup into a blender or food processor and process until smooth. If using a blender take off small top and cover hole with a towel, so hot soup wont explode. Add seasonings and cream.
Delicious hot or cold. Top off with a lemon slice.