• 2 Tbs. olive oil
• 1 large leek, washed and chopped
• 1 clove garlic, crushed
• 1 large potato, Yellow Finn or White Rose, chopped
• 4 cups vegetable stock
• 14 ounces fresh sorrel leaves, stemmed and chopped
• 2 Tbs. fresh tarragon, chopped
• 1 cup fresh Italian parsley, chopped
• 1/4 tsp. paprika, or to taste

Heat oil in a heavy soup or stock pot over medium high heat. Sauté leek 2-3 minutes, or until just softened. Add garlic and cook 1 minute. Add potato and stock. Bring to a boil. Reduce heat to low and simmer 12-15 minutes until potato is soft. Add sorrel and cook 1-2 minutes longer. Add remaining ingredients and sea salt to taste. Purée if desired.

Per serving: calories 218, fat 8.4g, 33% calories from fat, cholesterol 0mg, protein 5.5g, carbohydrates 33.0g, fiber 6.3g, sugar 2.4g, sodium 298mg, diet points 4.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 1.4, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Beaujolais, Chenin Blanc, or Fumé Blanc.