Schav

• 1 pound fresh sorrel
• 2 medium white potatoes
• 1 leek
• 3 tablespoons butter
• 2 cups chicken stock (preferably homemade)
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon sugar, plus extra if necessary
• 1 cup heavy cream
• Juice of 1 lemon, or to taste
• 1 cup sour cream for garnishing
• 6 to 8 tablespoons chopped scallions

1. Stem and wash the sorrel, and cut the leaves into ribbons.
2. Peel the potatoes and cut them into half-inch dice.
3. Cut the leek in half, chop it and wash it thoroughly.
4. Melt the butter in a large saucepan, and cook the leek for two minutes over medium heat.
5. Add the sorrel and potatoes and cook for five minutes.
6. Add the stock, two cups water, salt and pepper to taste, and the sugar, and simmer for 15 to 20 minutes or until the potatoes are very tender.
7. Puree the soup in a blender or food processor.
8. (A blender works better than a food processor; if you use the processor, puree the solids first and gradually add the liquids).
9. Stir in the cream and chill the soup for at least an hour.
10. Just before serving, add the lemon juice and additional sugar and salt, if necessary - the soup should be refreshingly tart but a little sweet.
11. Serve schav in bowls with dollops of sour cream.
12. Garnish each bowl with chopped scallions.

fresh sorrel, white potatoes, leek, butter, chicken stock, salt, sugar, heavy cream, lemon, sour cream, scallions

Taken from cooking.nytimes.com/recipes/3860 (may not work)