Green Garlic Soup with Sorrel

Heat a medium sized stock pot or dutch oven over medium heat.

Add the oil, the green garlic and the shallots as well as a big pinch of salt. Cook stirring often until the vegetables have softened and a re very fragrant about 7 minutes.

Add the chopped potatoes. If you are using a young thin skinned variety there is no need to peel (but you may if you prefer. Get the potatoes well coated with the oil and cook 2 or 3 minutes to combine the flavors.

Add the water and continue to cook until the pan is nearly dry, stirring often.

Add the chicken stock and bring the heat to low. Simmer about ½ hour until the vegetables are very soft. Stir the pot often and break up the vegetables as you work with the back of your wooden spoon.

Remove the pot from the heat, add the minced parsley leaves and let the soup cool somewhat before continuing. Using an immersion blender, process the soup until a chunky puree is formed. If you prefer a more elegant presentation you may take this all the way to a smooth puree. Taste and adjust seasoning with salt and white pepper.Using a paring knife slit the sorrel leaves on either side of the center stem to remove it.To serve place both halves of a sorrel leaf on the bottom of each of six soup bowls. Reheat the soup to nearly a boil and then stir in a touch of cream and butter. Ladle the hot soup over the sorrel leaves in each bowl. Wait about 1 minute for the sorrel leaves to “cook”, then use a fork to bring them to the surface of the soup for presentation.

Serve immediately.