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Cream of Spinach and Sorrel Soup

1 tablespoon butter
1 medium onion, chopped
4 cups fresh spinach, rinsed and stemmed
1 1/2 cups fresh sorrel
1 1/2 tablespoons minced garlic
1 teaspoon salt
4 1/2 cups chicken stock
1 cup whipping cream

1. Melt butter in a stockpot over low heat. Add onion and cook slowly, stirring, for about 7 minutes. Add spinach, sorrel, garlic and salt. Cover and continue cooking until leaves are wilted, 15 to 20 minutes. Add stock; raise heat, cover, and bring to a boil. Reduce heat and simmer for 15 minutes.
2. With a slotted spoon, transfer spinach and sorrel to a blender or food processor and purée until very smooth; return to pot. Stir in cream and heat through.
3. Serve hot or cold.

Makes 6 servings.

Note: Sorrel looks a lot like spinach with a slightly acidic flavor that works well in soups. Fresh sorrel has limited availability year-round, with a peak season in the spring. Look for bright green, crisp leaves.