Sorrel soup

I love sorrel. We have a patch of it in our herb garden and it's the first spring green to come up every year. By late spring the leaves are too tough and bitter. But the first leaves are perfect for a spring soup -- light, lemony, yum!

This soup I made by sauteeing some shallots in oil. Then I simmered some chopped potatoes in chicken broth till soft. I pureed the potatoes, broth and shallots along with a handful of sorrel. (If you cook sorrel, it gets muddy colored -- I like the fresh green look of this soup.) You can put the soup through a sieve/chiniois or not. Your choice.

I topped my soup with some stale bread fried in garlic oil.