In a medium saucepan, cover the potatoes with 2 inches of water, add two big pinches of salt, and bring to a boil. Add the garlic and shallot to the water and cook until potatoes are tender and easily pierced with a fork, about 10-12 minutes.

Remove the saucepan from heat and using a hand blender, process lightly until soup is thick and potatoes are just blended (it’s ok if some larger chunks of potatoes remain).

Mix in the sorrel and pulse with the hand blender 2-3 more times to combine. There should still be some larger pieces of sorrel. Taste and adjust seasoning.

Chill in the refrigerator until ready to serve. The colder, the more refreshing! Serve cold with a dollop of sour cream or drink it straight out of the jar from the fridge like Jules.