Recipe courtesy of Gourmet Magazine
Show: Cooking Live
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Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 generous servings

Ingredients

Directions

Chop leeks and in a bowl of cold water wash leeks well. Lift leeks from water into a colander to drain. In a large saucepan cook leeks in oil with salt and pepper, to taste, over moderately low heat, stirring, until softened. Peel potatoes and cut into 1-inch cubes. Add potatoes, broth, and 2 cups water to leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.

While potato mixture is simmering, discard sorrel stems. Cut leaves crosswise into thin strips (about 6 cups loosely packed). In a blender puree potato mixture with sorrel in 4 batches until very smooth, transferring to a bowl. Whisk in yogurt and 1 cup water, adding enough water to thin soup to desired consistency.

Just before serving, stir in lemon juice and salt and pepper to taste. Garnish soup with egg and sorrel.

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