Potage a L' Oseille (Creamy Sorrel Soup)

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   ["NOTE: Do not cook the soup in a cast iron pot.", "A non-stick stock or enamel pot would be best.", "Heat up the olive oil and lightly saute the leeks and onion.", "Add the sorrel and potatoes, stirring the mixture and cook a few minutes.", "Add the stock , parsley, salt, white pepper, and nutmeg.", "Bring soup to medium-high heat and ""almost"" boil fore 15 minutes.", "Then cover the pot and simmer 20-25 minutes.", "Using an immersion blender blend the soup unti smooth.", "Add the heavy cream; stirring in well to incorporate.", "Cook only until the cream is heated through.", "DO NOT boil.", "Serve hot.", "Serve with lemon wedges if desired."]

* Per serving · 4 servings · Values may vary.

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