1 cup chopped leeks (or onion if you perfer) 1 Tbsp butter 1 Tbsp. flour 2 cups diced potatoes 2 cups sorrel, packed 1 pint chicken broth 1 cup milk or cream tarragon, summer savory, marjoram, etc. Saute leeks in butter until limp and then stir in flour. Add salt and pepper to taste. Add broth and potatoes. Bring to a boil and reduce heat and simmer, covered, about 20 minutes until potatoes are tender. Add sorrel and herbs and cook about 5 minutes longer. Cool slightly. Pour into food processor and blend until smooth (do not overfill processor, do in batches if necessary). Return to pan and stir in cream and adjust seasonings. Garnish with a chiffonade of the sorrel. We eat this hot the first meal and chilled for the left overs.