From the Cooks Garden, Ellen Ecker Odgen; serves 4

2 tablespoons unsalted butter
1 medium onion, chopped
2 medium Yukon Gold potatoes, scrubbed but not peeled, cut into 1-inch cubes
4 cups stemmed and coarsely chopped sorrel leaves
4 cups chicken stock
1 cup of half and half
Salt and freshly ground pepper to taste
Edible flowers such as violas and chopped chives for garnish (optional)

Melt the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally until lightly browned around the edges, about 6 minutes. Stir in the potatoes. Add 3 cups of sorrel and stir until the sorrel wilts, about 1 minute. Add the stock and bring to a simmer. Cook over medium low heat, partially covered, until the potatoes are tender, about 30 minutes.

In batches, puree the soup in a blender or food processor, along with the remaining 1 cup of sorrel (the fresh leaves will heighten the color and flavor) and half and half. Transfer to a large bowl and cool completely. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Season with salt and pepper and served chilled, topping each serving with a sprinkle of flowers and chives if using.