Potato-Sorrel Soup

1. 1

   MELT THE BUTTER IN A SOUP POT and add 1/2 cup water.

2. 2

   Add the leeks, sorrel and salt, then cook gently, covered, for 5 minutes over medium-low heat.

3. 3

   Add the potatoes and cook another 10 minutes, stirring occasionally, then pour in the rest of the water and gradually bring the soup to a boil.

4. 4

   Lower the heat and simmer until the potatoes are tender, about 30 minutes.

5. 5

   Once the potatoes are soft, help break them down by pressing them against the side of the pan, making the soup as rough or smooth as you like.

6. 6

   Or, if you prefer, pass the soup through a food mill.

7. 7

   Taste the soup for salt and add more, if necessary.

8. 8

   Serve with freshly ground pepper, a spoonful of creme fraiche swirled in and a delicate sprinkling of chives over the top.

9. 9

   If you've got garden chives and they're in bloom, separate the individual flowers at the base and sprinkle on a few along with the green stems.

* Per serving · 4 servings · Values may vary.

No additional tips available.