(schav) Chef Joey's Sorrel And Garlic Soup

Total Time: 1 hr 3 mins Preparation Time: 30 mins Cook Time: 33 mins

Ingredients

• Servings: 4
• 4 cups vegetable stock
• 4 cups filtered water
• 1 large yellow onion (coarsely chopped)
• 1 whole bulb of garlic (remove cloves and lightly crushed with a knife, then peel)
• 1 medium potato (diced large)
• 1/4 teaspoon turmeric (or saffron threads)
• 1 bay leaf
• 1/8 teaspoon red pepper flakes
• 1 teaspoon salt (course)
• 2 ounces sorrel (leaves-ribs removed and torn up in 1/2 inch piece)
• 4 1/2 teaspoons lemon juice (or lime)
• vegan sour cream

Recipe

• 1 combine 4 cups soup broth and 4 cups water in a large pot. add in the chopped onion, garlic, cubed potato, turmeric, bay leaf, red pepper flakes and salt.
• 2 bring to a boil and then reduce heat to medium and cook for about 30 minutes.
• 3 remove the bay leaf. with a hand immersion blender puree everything together in the pot.
• 4 bring back up to boil and add the sorrel leaves. cook for about 3 more minutes. stir in the citrus juice. refrigerate for a few hours until chilled.
• 5 serve with a dollop of sour cream.
• 6 this soup is good with crusty bread.
• 7 bon appetit.