- 1 pound sorrel leaves, stemmed and chopped
- 1? cups parsley, chopped coarsely
- ? cup butter
- ? pound potatoes, peeled and sliced
- 3 cups chicken stock
- Salt and pepper to taste
- ? cup light cream (may substitute fat-free cream)
Heat the butter in a large, heavy pan and add sorrel and parsley. Cook, stirring frequently, until greens are wilted and tender. Add stock and potatoes and cook covered until potatoes are tender. Add seasoning and puree in a food processor or food mill until smooth. Add cream and serve.
Puree only half of the soup if you prefer a chunky soup.
May be served warm or cold.