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Early Summer Vichyssoise With Sorrel And Asparagus

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Ingredients

4 cups chicken stock or canned low-sodium broth

1 pound tender young leeks, white and tender greens thinly sliced and dark green tops reserved

1 tablespoon vegetable oil

1 pound small white new potatoes, thinly sliced

1 large bunch sorrel (3/4 pound), stemmed and cut into thin ribbons

1/4 pound pencil-thin asparagus (about 10), cut into 1-inch lengths

1/4 cup half-and-half

Salt and freshly ground pepper

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