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Recipe: Sorrel Soup

December 4, 2014
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This soup couldn't be easier -- just some chopping and blending! -- but if you dollop the creme fraiche with style, everyone with think you're a gourmet cook. It's a delicious concoction, and it comes to us courtesy of L'Assiette in Los Angeles.

Sorrel Soup
Serves 6-8

6 oz. Butter
1 tsp Thyme
1 tsp Oregano
2 Shallots
1 stalk of Celery
48 oz. of Water
1/3 lbs. Chicken Base Paste (or equivalent amount liquid chicken stock)
1 pint skimmed Half & Half
2 medium Potatoes
2 tsp Salt
1 lb. Sorrel

Peel and boil the potatoes until a fork tender.

Wash sorrel leaves, cut and discard stems.

Over medium heat, sauté chopped shallots, celery, thyme, and oregano in 2 oz. of butter for approximately 8-10 minutes. Add the remaining ingredients including the potatoes, sorrel, water, chicken base, skimmed milk, half and half, salt and bring to a boil.

Once ingredients reach a boil, bring down to a simmer and cook for 20-30 minutes.

Thoroughly puree the soup in a traditional blender or immersion blender. Serve with a pinch of Crème Fraiche and parsley.

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