Hot Or Cold Sorrel Soup - cooking recipe

Ingredients

6 -8 ounces fresh sorrel (4-6 cups rough chopped)
1 -2 tablespoon sweet butter
1 vidalia onion, thinly sliced
1 small potato, diced
1/2 cup diced carrot (optional)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 garlic clove, minced
1 1/2 cups half-and-half
2 cups water or 2 cups vegetable stock
1/4 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
Optional Garnish
sour cream (to garnish) or plain yogurt (to garnish)
fresh chervil
fresh parsley
fresh tarragon
fresh garlic chives
fresh lemon balm

Preparation

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