Sorrel Pea and Leek Soup

Sorrel Pea and Leek Soup

white and pale green parts of 3 leeks, chopped

1 1/2 tablespoons olive oil

1 small boiling potato 

4 cups vegetable broth

1/2 cup shelled fresh peas

3 cups sorrel, cut crosswise into thin strips

1/3 cup sour cream

1 teaspoon fresh lemon juice, or to taste

Garnish: drizzle sour cream and minced chives

1.  In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened.

2.  Peel potato and cut into 1-inch cubes.

3.  Add potato, broth, and leeks and simmer, covered, about 10 minutes, or until potato is tender.

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

5.  In a blender purée potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl.

6.  Whisk in sour cream.

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

8.  Just before serving, stir in lemon juice and salt and pepper to taste.

9.  Garnish soup with sour cream and minced chives.