CREAM OF SORREL SOUP

2 T. butter or margarine
2-3 scallions, chopped
½ pound sorrel
1 potato, peeled and chopped
1 tsp sugar
2 tsps minced parsley
3 cups chicken or vegetable stock
¼ c. cream
Salt and pepper to taste

Heat butter or margarine until melted.  Add scallions and cook until tender.  Add potatoes, parsley, and stock.   Bring to a boil; then lower heat and simmer for 10-15 minutes.  Remove from heat and mash or blend for a few seconds.  Wash sorrel and remove stalks.  Add to stock in pan.  Cook for 5 minutes.  Puree at high speed in blender or food processor until smooth.  Return to pan on stove.  Add sugar, salt, pepper and cream.  Heat (don’t boil) and serve.  Serves 3-4.

Submitted by Sue Stees