SORREL SOUP

Ingredients for 4 - 6 servings:

12 ounces sorrel, rinsed and stems removed

2 tablespoons unsalted butter

1/2 cup shallots, diced

1 clove garlic, peeled and crushed

3 cups Vegetable Stock

1 cup mix of stock and heavy whipping cream, to taste

Sea salt and freshly ground pepper

Garnish:  drizzle of heavy cream

Melt the butter in a 4 quart saucepan.  Soften the shallots and garlic in the butter for 2 -3 minutes.  Cut up the sorrel and add it in four installments, allowing it to cook down before adding more.

Stir in the vegetable broth, cover, and bring to a simmer.  Uncover and simmer slowly for 15 minutes.

Stir in heavy cream and season to taste with more salt and freshly ground black pepper.

Serve with a drizzle of heavy cream.