by Beth Drayton
1 lb spinach
4 cups water or chicken stock
2-3 baking potatoes
Fresh lemon juice to taste
Boil in salted water 2-3 large peeled baking potatoes cut into 1” cubes. When knife tender take out of water and let them drain well, do not overcook.
Rough chop sorrel and spinach, cut out rough stems, and put into simmering broth and boil till soft, not very long, add salt and pepper.
Take off the heat and put potatoes in, and with an immersion blender or regular blender, blend till really smooth and put in lemon juice to taste, should be a little tart.
Serve cool with a dollop of sour cream stirred in to individual bowls.
All amounts are approximates.