Sublime

Sauté diced white onions and minced garlic in butter in a soup pot, stirring until softened. Add chopped coriander, salt, and pepper. Add peeled, cubed potatoes, whole lettuce leaves (do not trim the ribs), and water to cover. Bring to a boil, then cover and simmer until potatoes are soft. Purée liquid to a velvety texture, whisk in butter, and

SHCHAVELYA SUP—SORREL SOUP Sauté greens (traditionally wild sorrel, or substitute dandelion, watercress, or spinach) with chopped onions until wilted and soft. Add chicken stock, bring to a boil, then simmer to finish. Remove from heat, add sugar and lemon juice for balance. Temper egg yolks with broth, stir into soup, and simmer without boiling.