1. NOTE: Do not cook the soup in a cast iron pot. A non-stick stock or enamel pot would be best. 2. Heat up the olive oil and lightly saute the leeks and onion. 3. Add the sorrel and potatoes, stirring the mixture and cook a few minutes. 4. Add the stock , parsley, salt, white pepper, and nutmeg. Bring soup to medium-high heat and "almost" boil fore 15 minutes. Then cover the pot and simmer 20-25 minutes. 5. Using an immersion blender blend the soup unti smooth. 6. Add the heavy cream; stirring in well to incorporate. Cook only until the cream is heated through. DO NOT boil. 7. Serve hot. Serve with lemon wedges if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
