8 ounces fresh sorrel, rinsed and leaf-stem removed
2 tablespoons Canola oil
1 clove garlic, crushed
1/2 cup minced onion
4 cups cool water
1/2 teaspoon kosher salt and freshly ground pepper
1/2 cup heavy whipping cream
2 tablespoons butter
Kernals of one ear of cooked corn

• Prepare the sorrel for cooking.  To remove the center stem, fold the leaf in half vertically, grasp the leaf stem and pull it free.
• Heat the oil in a saucepan before adding the garlic and onion pieces.  When the onion has softened, begin adding the sorrel leaves, one handful at a time.  Cover and cook for a minute or two to allow it to wilt before adding more.  Once all the sorrel is in the pot, add the water, salt and pepper.  Bring liquid to a simmer and cook for 15 minutes.
• Off the heat, puree the sooup with an imersion blender.   Stir in the cream and refrigerate.  Adjust seasonings just before serving.
• At serving time, melt the butter in a skillet.  Toss the corn kernals in the warm butter.  Divide the corn among the servings, placing a mound in the middle of the bowl.  Spoon the cold soup around the corn and serve immediately.