Spring Pea and Sorrel Soup

1. 1

   In a large saucepan heat olive oil over moderate heat and cook leeks until softened.

2. 2

   Add potato, chicken stock, and water to the leeks and simmer, covered, about 10 minutes, or until potato is tender.

3. 3

   Stir in peas and simmer, uncovered, for about 5 minutes or until peas are tender.

4. 4

   In a blender puree the soup in batches with the sorrel until very smooth, transferring to a bowl.

5. 5

   Whisk in the sour cream and additional water, if necessary, to achieve desired consistency.

6. 6

   Chill soup, covered, for at least 2 to 3 hours and up to 24 hours.

7. 7

   Before service, taste soup and adjust seasoning with lemon juice, salt and pepper.

8. 8

   In a skillet heat vegetable oil over moderately high heat and fry julienned leek in oil until golden brown.

9. 9

   Transfer frizzled leeks to paper towels to drain.

10. 10

    In a small bowl whisk together sour cream and milk and transfer to a plastic squeeze bottle or a sealable plastic bag.

11. 11

    To serve, ladle soup into serving bowl.

12. 12

    Drizzle sour cream mixture in a decorative pattern from the plastic squeeze bottle or from a corner of the sealable plastic bag that has been snipped off with scissors.

13. 13

    Garnish soup with frizzle leeks.

* Per serving · 4 servings · Values may vary.