Ingredients

1 lg. onion, diced
2 T. olive oil
1/4 t. nutmeg
1/2 t. ground coriander
salt & pepper to taste
6+ c. chopped sorrel
1 qt. chicken or vegetable stock
1 qt. buttermilk

Instructions

Sauté onion in oil with seasonings till softened. Add sorrel and wilt. Add stock, simmer briefly. Turn off heat. Purée solids, return to stock, add buttermilk, and chill till ready to serve or serve hot.

Garnish with fresh herb blossoms (thyme, garlic chive, or regular chive); sour cream, yogurt, or crème fraiche; and chopped chives.

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