Ingredients:

2 tablespoons olive oil
3 medium leeks, white and pale green parts washed, drained and chopped
1 small boiling potato, peeled and coarsely chopped
2 cups chicken stock
1 cup water
3/4 cup shelled fresh or thawed frozen petite peas
1/4 pound sorrel, stems discarded and leaves washed and cut into thin strips
1/3 cup sour cream
1 teaspoon fresh lemon juice
Salt and pepper, to taste

Garnish:
Vegetable oil for frying
1 leek, white and pale parts washed, drained and julienned
1/2 cup sour cream
2 to 3 tablespoons milk

recipie preparation instructions Recipe:

In a large saucepan heat olive oil over moderate heat and cook leeks until softened. Add potato, chicken stock, and water to the leeks and simmer (cook slowly) , covered, about 10 minutes, or until potato is tender. Stir in peas and simmer (slow cooking, make it bubble or simmer) , uncovered, for about 5 minutes or until peas are tender.

In a blender puree the soup in batches with the sorrel until very smooth, transferring to a bowl. Whisk in the sour cream and additional water, if necessary, to achieve desired consistency. Chill soup, covered, for at least 2 to 3 hours and up to 24 hours.

Before service, taste soup and adjust seasoning with lemon juice, salt and pepper.

In a skillet heat vegetable oil over moderately high heat and fry julienned leek in oil until golden brown. Transfer frizzled leeks to paper towels to drain.

In a small bowl whisk (beat lightly with a whisking utensil called a whisk, often springy looking) together sour cream and milk and transfer to a plastic squeeze bottle or a sealable plastic bag.

To serve, ladle soup into serving bowl. Drizzle sour cream mixture in a decorative pattern from the plastic squeeze bottle or from a corner of the sealable plastic bag that has been snipped off with scissors. Garnish soup with frizzle leeks.