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4 tablespoons unsalted butter

1 medium onion, finely chopped

1 clove garlic, minced

1/2 pound sorrel leaves, stems removed

2 stalks celery, finely chopped

3 cups vegetable stock or water

1 tablespoon chopped parsley plus extra for garnish

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

Sour cream or plain yogurt for garnish