Schav

Directions

1. 1
   Stem and wash the sorrel, and cut the leaves into ribbons.
2. 2
   Peel the potatoes and cut them into half-inch dice.
3. 3
   Cut the leek in half, chop it and wash it thoroughly.
4. 4
   Melt the butter in a large saucepan, and cook the leek for two minutes over medium heat.
5. 5
   Add the sorrel and potatoes and cook for five minutes.
6. 6
   Add the stock, two cups water, salt and pepper to taste, and the sugar, and simmer for 15 to 20 minutes or until the potatoes are very tender.
7. 7
   Puree the soup in a blender or food processor.
8. 8
   (A blender works better than a food processor; if you use the processor, puree the solids first and gradually add the liquids).
9. 9
   Stir in the cream and chill the soup for at least an hour.
10. 10
    Just before serving, add the lemon juice and additional sugar and salt, if necessary - the soup should be refreshingly tart but a little sweet.
11. 11
    Serve schav in bowls with dollops of sour cream.
12. 12
    Garnish each bowl with chopped scallions.