Cream Of Spinach And Sorrel Soup

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 and raise heat, then cover and bring to a boil. Reduce heat and simmer for 15 minutes.

With a slotted spoon, transfer spinach and sorrel to a blender or food processor and puree until very smooth. Return to pot. Stir in cream and heat through.

Serve hot or cold.