As it’s suddenly very warm, soup eaters like me shift towards simple broth-based soups and cold vegetable purees. They are smooth, cooling, and hydrating all in one bowl. An unusual spin on vichyssoise, the sorrel adds a refreshing sour note. I’ve been told cress works well in this as well, although the flavor is quite different. Feel free to vary and mix the four cups of greens, as long as they cook in the same amount of time.

Potato Sorrel Soup

Serves 4-6

2 T butter
1 leek, washed and sliced into thin rounds
3 potatoes, peeled and diced coarsely
4 c water or vegetable stock
2 c sorrel, washed well
2 c spinach, washed well
Pinch nutmeg
2/3 c milk

Melt the butter in a medium saucepan and add the leeks. Saute for 5-10 minutes, or until soft. Add the potatoes and water. Simmer until the potatoes are tender. Add the greens with the nutmeg and cook for 2-3 minutes. Blend in a food processor or blender. Add the milk, and serve hot or cold.