Ingredients

5 cups sorrel
¼ cup butter
1 cup leeks, sliced
1 cup potato, diced
4 cups chicken stock
½ cup heavy cream
2 egg yolks
salt and pepper
optional garnishes: fresh toasted croutons, shelled peas or pea shoots, snipped chives, chervil, baby sorrel or mache

Method

Wash and trim sorrel leaves, removing any brown, stringy stems as needed. Roll together and slice thinly into a chiffonade.

Melt butter over medium–low heat in a large saucepan and add the leeks. Sauté until translucent and soft, then add the sorrel and cook until it is wilted.

Add potatoes and stock and bring it back to a simmer. Continue to cook on medium–low for about 20 minutes or until potatoes are soft. Mash with a potato masher or fork until potatoes are a coarse purée. (Don’t use an immersion blender or it will make the potatoes gluey.)

Whisk egg yolks and cream together well, and then whisk in a ladle of hot soup to temper the mixture. Pour it into the soup and stir thoroughly. Return just to a simmer and then remove from heat immediately. Taste, season with salt and pepper and serve while hot, or refrigerate and serve cool with chilled garnished as you like.