Craig Claiborne's Sorrel Soup

• 3/4 pound fresh sorrel
• 1 tablespoon butter
• 1 cup coarsely chopped leeks
• 1/2 pound potatoes, peeled and cut into one-inch cubes, about one cup
• 4 cups rich fresh or canned chicken broth
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 cup heavy cream

1. Pick over the sorrel.
2. Remove and discard any tough stems and blemished leaves.
3. Rinse and pat dry.
4. Pack the leaves closely and cut them crosswise into thin strips.
5. Set aside.
6. Heat the butter in a saucepan and add the leeks.
7. Cook, stirring, until wilted.
8. Do not brown.
9. Add the potatoes to the saucepan and pour in the broth.
10. Bring to the boil and simmer 10 to 15 minutes or until the potatoes are tender.
11. Strain the broth.
12. Transfer the solids to the container of a food processor.
13. Add about one cup of the cooking liquid and blend thoroughly.
14. Pour the mixture into a mixing bowl and add the remaining liquid.
15. Chill thoroughly.
16. Add the sorrel to the chilled soup.
17. Add salt and pepper to taste.
18. Stir in the cream and refrigerate until ready to use.

fresh sorrel, butter, leeks, potatoes, rich fresh, salt, freshly ground pepper, heavy cream

Taken from cooking.nytimes.com/recipes/2299 (may not work)