Sorrel-Potato Soup, the perfect spring soup, is delicious served hot or cold.

Recipe: Sorrel Vichyssoise

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 leeks, white and light green parts only, washed thoroughly and thinly sliced (approximately 6 cups)
6-8 cups packed sorrel, stems removed and coarsely chopped
3 pounds medium-sized russet potatoes peeled and cut into 1-inch cubes
6-8 cups chicken or vegetable stock
6-8 cups packed cups equal portions of spinach, stems removed and coarsely chopped
2 cups whole milk
1-2 fistfuls of snipped chives plus extra for garnish, if desired
Pinch of nutmeg and cayenne

Sauté leeks in oil over low heat with a pinch of kosher salt 3 minutes. Add sorrel and cook an additional 2-3 minutes or until sorrel has cooked down and turned a khaki color and leeks have wilted.
Add potatoes and stock. Bring to a boil, then reduce to a simmer. Cook about 20 minutes or until potatoes are tender. Turn off the burner and while soup is still hot, stir in spinach.
In a food processor, puree soup until creamy. Stir milk and chives into soup. Season to taste with kosher salt, cayenne and nutmeg. Delicious served hot or cold, as you would a vichyssoise.

Active time: 30 minutes

Simmer time: apx. 20 minutes

Chill time (if serving as a cold soup): 12 hours

Number of servings (yield): 12-14 cups (leftovers keep, refrigerated, several days)