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The Fearless Chef, p98

With a restaurant called Sister Sorel (named, surprisingly, after Andy’s sister Sorel),  when writing his first cookbook, he knew he had to have a sorrel soup on the menu, especially since he loves the bright, lemony taste of this green almost as much as he loves his sis. Look for it at farm stands starting in the early spring.

Serves 4 to 6

2 tablespoons butter

2 tablespoons, plus 1/4 cup canola oil

2 large yellow onions, peeled and roughly chopped

8 cloves garlic, peeled and roughly chopped

2 teaspoons kosher salt, divided

11/2 cups water or Vegetable Stock (page 120)

1/2 cup heavy cream

11/4 pounds sorrel, cleaned and trimmed of tough stems

1 tablespoon chili powder

1 teaspoon red pepper flakes

Additional salt and freshly ground black pepper, to taste

1. In 4- or 6-quart stockpot, heat the butter and 2 tablespoons of the canola oil over medium-low heat. Add the onions, garlic, and 1 teaspoon of the salt; cook, stirring frequently, until the onions are tender but not browned, about 15 minutes. Add the water (or stock), cream, and 1 pound of the sorrel. Raise heat to medium-high and bring to a boil, stirring to incorporate the sorrel. Adjust heat to simmer and cook, stirring occasionally, for 10 minutes.

2. While the soup cooks, finely julienne the remaining sorrel and set aside for garnish.

3. In a small sauté pan, heat the remaining 1/4 cup canola oil over medium heat. Add the remaining 1 teaspoon salt, the chili powder, and red pepper flakes; cook, stirring frequently, for 4 minutes. Strain through a fine-mesh sieve, reserving the oil.

4. Purée the soup with an immersion blender or in batches in a food processor or blender (returning the puréed soup to a clean saucepan). Season to taste with salt and pepper, and keep hot.

5. Mound the julienned sorrel in the center of shallow soup bowls and ladle the hot soup around it. Drizzle with the chili oil and serve immediately.