(Schav) Chef Joey'S Sorrel And Garlic Soup - cooking recipe

Ingredients

4 cups vegetable stock
4 cups filtered water
1 large yellow onion (coarsely chopped)
1 whole bulb of garlic (remove cloves and lightly crushed with a knife, then peel)
1 medium potato (diced large)
1/4 teaspoon turmeric (or saffron threads)
1 bay leaf
1/8 teaspoon red pepper flakes
1 teaspoon salt (course)
2 ounces sorrel (leaves-ribs removed and torn up in 1/2 inch piece)
4 1/2 teaspoons lemon juice (or lime)
vegan sour cream

Preparation

Combine 4 cups soup broth and 4 cups water in a large pot. Add in the chopped onion, garlic, cubed potato, turmeric, bay leaf, red pepper flakes and salt.
Bring to a boil and then reduce heat to medium and cook for about 30 minutes.
Remove the bay leaf. With a hand immersion blender puree everything together in the pot.
Bring back up to boil and add the sorrel leaves. Cook for about 3 more minutes. Stir in the citrus juice. Refrigerate for a few hours until chilled.
Serve with a dollop of sour cream.
This soup is good with crusty bread.
Bon Appetit.