Potatoes wash and peel, we shall cut cubes. Onions and garlic peel, an onion we shall cut small cubes, garlic finely chop with a knife. In a saucepan warm up the oil and fry the onion, stirring occasionally, 5 minutes.

Add potatoes and garlic, fry for 5 minutes, stirring occasionally. Then pour 1 liter of boiling water, stir, bring to a boil, reduce fire and simmer under a lid for 7 minutes. While cooked, prepare the sorrel - wash it and cut. Sorrel, of course, it is better to use fresh. I cooked this soup in the winter and frozen from last summer sorrel. Too, everything turns out great. If sorrel is frozen already sliced, it is possible to throw in the soup is frozen if, like me, intact leaves, then defrost and slice.

Add sorrel, stir, bring to boil and cook for another 3 minutes.

Now, attention! There are 3 ways to further prepare the soup. 1. It is possible at this stage to leave it as is, turn off the heat and go to the next step and serve in the future with crumbled cheese. So was suggested in the original recipe. 2. You can at this stage add all crumbled blue cheese, to proceed to the next step and serve with chopped boiled hard boiled egg. This is also a very tasty option. 3. My favourite, today he is. Add to soup, half of the crumbled cheese.

Again, if the cheese at this stage is not added then turn off the fire. If you add all the cheese or as I like to half, add the cheese, heated the soup, stirring, to dissolve the cheese. Remove from the heat. Continue for all options all the same. Cool the soup to lukewarm and Porirua with the help of a blender. Return soup to stove, add salt and pepper to taste. Pepper a lot, there is no need, for my taste. Bring to a boil, stirring occasionally. A thin stream pour in the cream, stir and bring to a boil, remove from heat and allow to stand, covered for 5 minutes.

Poured into a La carte dishes/the soup-bowls. Further for the first option - crumble the cheese in a bowl. For option # 3 - optional - for lovers of blue cheese - crumble cheese.

Who prefers the classics in option # 3 - sprinkle on top the soup with finely chopped eggs, hard-boiled. For option No. 2 of the same. The original recipe offered again sprinkle with green onion rings. Can try, I don't really like it... the Soup is very tender and the sharpness of onions, so I thought, there is no need. Bon appetit! The recipe is from the magazine "Bon appetit" with my changes/augmented third.