1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, peeled and sliced
6 oz. green garlic stalks, white and pale green parts chopped
2 lbs. leeks, white and pale green parts chopped
1 russet potato, peeled and cut into 1 inch cubes
Vegetable stock or water
1 1/2 lbs. sorrel
1/3 cup heavy cream (optional)
Salt and pepper
Chopped chives and croutons for garnish
In heavy-bottomed pot, heat butter and olive oil over medium heat until butter has melted. Sauté onion, green garlic and leeks until very soft but not browned, reducing heat if necessary. Add potato and vegetable stock or water just until vegetables are covered.
When potato is soft, turn off heat and stir in sorrel. Cover pot and let sit for about 5 minutes. Purée soup in a blender until completely smooth. For a silky texture, strain through a sieve if you wish. Add additional water or cream to achieve desired consistency. Season with salt and pepper to taste. Garnish with finely chopped chives and croutons sautéed in butter or olive oil.
YIELD: Serves 6-8
SOURCE: Chef Tom McNary of Carried Away, Aptos, CA