You Will Need:
Green Pepper, 4 each, diced

Sorrel, 1 cup, leaves only, chopped

Juice & Zest of 1/2 Lemon

Shallots, 2, chopped

Garlic, 2 cloves, minced

Potatoes, 3 each, medium sized, diced

Vegetable Stock, 4 cups

Half & Half, 1/3 cup

Salt/Pepper, to taste

Chives, 1 Tbsp, snipped, for garnish

Recipe Serves: 8
Instructions:
1. In a large pot, bring the stock up to a boil.
2. Add in all the ingredients minus the half & half and cook for 25-30 minutes.
3. Once finshed, puree in blender or with burr mixer, until smooth.
4. Finish with half & half and server warm or chilled with chives as garnish.

Recipe developed by Chef Danny Klein.