Lemony sorrel and white wine add a delicious tang to this up-styled leek and potato soup. If you can’t find sorrel, use spinach, nettle, or Swiss chard with a teaspoon of fresh lemon juice. The almond cream is optional, but it makes for a pretty presentation. Skip it if you have an allergy or low-powered blender.
Choose a dry
wine so there’s no obvious taste of residual sugar in the soup. If you prefer
not to use wine, use 5 cups (1.25 L) vegetable broth instead of four.