Cream Of Sorrel Soup With Root Vegetables

Name: Cream Of Sorrel Soup With Root Vegetables
Total time: 30 min
Yield: Four to five servings
Ingredients: 4 1/2 cups chicken stock; 1 small celery root, peeled and cubed; 10 ounces Jerusalem artichokes, peeled cubed; 4 tablespoons unsalted butter; 2 cups sorrel leaves, washed, stems removed and cut into fine ribbons; 4 slices French bread (about 1 cup); Salt and freshly ground black pepper to taste; 1 cup heavy cream; 1/4 cup chervil leaves

By Christopher Idone

Total Time: 30 minutes
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; BITES OF SPRING

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Ingredients

Yield:Four to five servings

4½cups chicken stock
1small celery root, peeled and cubed
10ounces Jerusalem artichokes, peeled cubed
4tablespoons unsalted butter
2cups sorrel leaves, washed, stems removed and cut into fine ribbons
4slices French bread (about 1 cup)
Salt and freshly ground black pepper to taste
1cup heavy cream
¼cup chervil leaves

Ingredient Substitution Guide

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Preparation

Step 1
In a large kettle, heat the stock to simmering over medium heat. Add the celery root and Jerusalem artichokes and cook until soft, about 15 minutes.
Step 2
Meanwhile, melt two tablespoons of butter in a small skillet. Toss the sorrel in the butter just to coat. Remove from the heat and reserve.
Step 3
Using a serrated knife, remove the crusts from the bread and cut into one-quarter-inch cubes. Melt the remaining butter in a small skillet over high heat and toss the cubes in the butter and toast until golden, about three minutes. Reserve.
Step 4
With a slotted spoon, remove the vegetables from the stock and place them in the bowl of a food processor and puree until smooth. Return the puree to the stock and season with salt and pepper.
Step 5
Bring the soup to a boil and stir in the cream. When the soup is steaming, add the sorrel and ladle into hot soup plates and sprinkle with the croutons and chervil.