Sorrel Soup

I thought sorrel was going to be some sort of really fancy, exotic veggie. (And I of course was not surprised to find out that it, too, looks like lettuce.) Then when I did some online research, I basically found out that it is considered a weed of sorts in Europe because it overtakes gardens. There goes the charm. But despite that, I wanted to try to make something out of it -- and I happened across this recipe for sorrel, pea and leek soup, which is a chilled soup and therefore good for summer. (Especially considering that our in-window air conditioner is apparently not good for summer.) I will be honest, it did taste a lot like a potato-leek soup, but a little more lemon-y. (Perhaps because of the lemon-scented sorrel, who knows.) Despite the fact that I'm still not exactly sure what sorrel tastes like, it was delicious, so will post. Heregoes:

Ingredients:
white and pale green parts of 3 leeks (about 3/4 pound), chopped, washed well, and drained
1 1/2 tablespoons olive oil
1 small boiling potato (about 1/4 pound)
1 1/2 cups chicken broth
1 1/2 cups cold water plus additional to thin soup
1/2 cup shelled fresh or thawed frozen peas
1/4 pound sorrel*, stems discarded and leaves washed, spun dry, and cut crosswise into thin strips (about 3 cups loosely packed)
1/3 cup sour cream
1 teaspoon fresh lemon juice, or to taste
Garnish: chopped hard-boiled egg and thin strips of sorrel

Preparation:
In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat,

stirring, until softened. Peel potato and cut into 1-inch cubes. Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.
In a blender purée potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl. Whisk in sour cream and remaining 1/2 cup water, adding additional to thin soup to desired consistency. Chill soup, covered, at least 2 hours, and up to 24. Just before serving, stir in lemon juice and salt and pepper to taste. Garnish soup with egg and sorrel.