serves 6

1 pound fresh sorrel leaves
1 1/2 pounds potatoes
1 teaspoon butter
1 cup chopped onion
5 cups chicken broth
1 cup heavy cream
to taste salt and ground white pepper

Cut the rinsed and drained sorrel leaves into fine shreds. Peel the potatoes and cut into 2-inch cubes.
In a soup pot, cook the onion in the butter until tender. Add the potatoes and the broth. Stir in 4 out of the 5 cups of sorrel and cook 20 minutes.
Puree the soup and simmer briefly. Add the heavy cream, salt and pepper to taste.
Return to a boil. Cut the remaining sorrel into fine julienne.
Add to soup, and simmer for 5 minutes. Serve soup hot or chilled.