I believe this is originally from the writer Nora Ephron. My late mother made it for a small starter for summer dinner parties.
Yields 20 small servings
4 cups washed sorrel, stems trimmed
4 tbsp butter
2-1/2 qts chicken stock
4 chopped, peeled gold potatoes
red pepper flakes
salt and pepper
juice of 1 lemon
1 to 2 cups heavy cream
for garnish: lemon slices, croutons, chives or parsley
Saute the sorrel in the butter until wilted. Add chicken stock and potatoes. Simmer 45 minutes or until potatoes are tender.
Let cool, add red pepper flakes to taste, and puree in blender. Add salt and pepper, lemon juice, and heavy cream.
Chill several hours. Adjust seasoning after chilling. Serve cold, garnishing as desired with suggested ingredients.
