Sorrel is a hardy spring herb. It has a unique sour taste that is refreshing in a soup.
3 Tbsp (45 mL) butter
1 Spanish onion, peeled and sliced
2 potatoes, peeled and sliced
12 fresh sorrel leaves
2 bay leaves
6 cracked black peppercorns
8 cups (2 L) chicken stock
Salt to taste
3 Tbsp (45 mL) crème fraîche
2 sorrel leaves, cut into julienne
Melt the butter in a soup pot on medium heat. Add the onions and gently sauté or 5 minutes. Add the rest of the soup ingredients and simmer for 30 minutes or until the potatoes are tender. Puree in a food processor.
Warm six soup bowls. Pour soup into each bowl. Place a dollop of crème fraîche and a sprinkling of sorrel julienne on top of the crème fraîche in each bowl. Serve at once.