Instructions: In a stock pot over low heat, melt butter. Add leeks, and cook, stirring until tender but not colored, 8 to 10 minutes. Pour in stock, increase heat, and bring just to a boil. Add potatoes, season with salt and pepper, lower heat, and simmer for 8 to 10 minutes, or until potatoes are cooked through. Adjust seasoning as needed. Keep warm.

In a blender, process sorrel to a smooth puree. If it seems stiff, add a tablespoon of whipped cream. Carefully fold puree into whipped cream, and season with salt and pepper.

Ladle soup into bowls, and top each bowl with a spoonful of sorrel cream. Serve immediately.

This recipe yields 4 servings.

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