Sorrel, Pea, and Leek Soup

• White and pale green parts of 3 leeks (about 3/4 pound), chopped, washed well, and drained
• 1 1/2 tablespoons olive oil
• 1 small boiling potato (about 1/4 pound)
• 1 1/2 cups chicken broth
• 1 1/2 cups cold water plus additional to thin soup
• 1/2 cup shelled fresh or thawed frozen peas
• 1/4 pound sorrel, stems discarded and leaves washed, spun dry, and cut crosswise into thin strips (about 3 cups loosely packed)
• 1/3 cup sour cream
• 1 teaspoon fresh lemon juice, or to taste
• Garnish: chopped hard-boiled egg and thin strips of sorrel

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 1 cup water to 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 puree potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl.
6. Whisk in sour cream and remaining 1/2 cup water, adding additional to thin soup to desired consistency.
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 egg and sorrel.

white, olive oil, boiling potato, chicken broth, cold water, shelled fresh, sorrel, sour cream, lemon juice, egg

Taken from www.foodnetwork.com/recipes/sorrel-pea-and-leek-soup.html (may not work)