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1
In a saucepan, melt the butter over medium heat.
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2
Add the leeks, season with salt and pepper, and cook, stirring often, until soft, about 10 minutes.
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3
Add the potato and 4 cups stock, reduce the heat to low, cover, and simmer until the potato is very soft, about 20 minutes.
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4
Add the sorrel and cook for a minute or so.
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5
Taste and adjust the seasoning with salt and pepper, ladle into warmed bowls, garnish with the chives, and serve hot.
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6
Or, after adding the sorrel and cooking for a minute or so, let the soup cool slightly and, working in batches if necessary, puree in a blender or food processor until smooth.
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7
If serving hot, pour the pureed soup into a clean pan and reheat until piping hot, adding stock if needed to achieve a good consistency.
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8
Taste and adjust the seasoning with salt and pepper, ladle into warmed bowls, and garnish with the chives.
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9
To serve chilled, pour the pureed soup into a bowl, thin with a little stock if needed to achieve a good consistency, let cool completely, cover, and refrigerate until well chilled.
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10
Taste and adjust the seasoning with salt and pepper, ladle into chilled bowls, and garnish with the chives.
