Joan'S Sorrel Soup - cooking recipe

Ingredients

1 cup unsalted butter
3 leeks, both green & white sliced thinly
5 large garlic cloves, crushed
12 cups fresh sorrel leaves (rinsed, trimmed, & tightly packed)
4 cups chicken stock
1 medium potato, peeled & cut into cubes
1 cup Italian parsley, loosely packed
1 tablespoon lemon juice (or I use 8 lemon verbena leaves)
2 teaspoons dried tarragon (or I use 1 teaspoon fresh tarragon)
1 teaspoon ground mace
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper

Preparation

In a large Dutch oven, melt butter. Add leeks and garlic and saute until soft.
Batch by batch, add sorrel, allow to wilt. Continue adding sorrel, stirring well to combine with leeks & garlic.
Add remaining ingredients and cook for 1 hour at simmer.
Puree mixture with immersion stick and add more stock if too thick.
Serve with rye toast croutons.