Spring Pea and Sorrel Soup
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Olive oil |
| 3 | md | Leeks, white and pale green parts washed, drained and chopped |
| 1 | sm | Boiling potato, peeled and coarsely chopped |
| 2 | c | Chicken stock |
| 1 | c | Water |
| 3/4 | c | Shelled fresh or thawed frozen petite peas |
| 1/4 | lb | Sorrel, stems discarded and leaves washed and cut into thin strips |
| 1/3 | c | Sour cream |
| 1 | ts | 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 | c | Sour cream |
| 2 | tb | Milk, (2 to 3) |
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