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Ansel Adams Sorrel Soup

Uses the healthy and somewhat sour tasting herb, sorrel.
SERVES 6

4 T. butter
1 medium onion, minced
5 c. coarsley chopped fresh sorrel leaves
6 c. chicken stock, heated
1 c. plain yogurt
1 c. heavy cream
salt
freshly ground pepper

Melt butter in a large, heavy pot over medium heat. Add onion and cook 10 minutes until soft and translucent but not brown.

Stir in the sorrel leaves, reduce the heat and simmer until wilted and tender, about 5 minutes.

Sprinkle flour over the sorrel and cook 5 minutes longer, stirring often.

Stir in chicken stock, raise the heat slightly, and cook 10 minutes longer, stirring often.

Pour mixture into food processor or blender, a portion at a time, and puree.

Return mixture to pot and stir in the yogurt and heavy cream.

Season to taste with salt and pepper. Heat just until very hot; do not boil.