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Sorrel Vichyssoise. Bright green leaves of perennial sorrel serve as a lovely backdrop adding dimensional depth and color to surrounding planters on the deck.
Escaping the heavy breath of humidity in a garden beneath, planters of edibles just outside the door make convenient the plan of preparing a satisfying meal on days when sipping lemonade while reading a good novel seems the more appealing choice.
A sharp flavor, clean green, transforming on the tongue to momentary citrus, a sour lemon, before the full burst of crisp, tart bitter, each taste sensation unique in one mere bite.
Cooking this herb with leeks and potatoes in soup then mellows the flavor combining together into a silky smooth.
Just five simple ingredients, four, if not using half and half at the finish. A few seasonings, salt, cayenne, nutmeg.
Fresh clipped chives from the sorrel’s deck planter neighbor top the whitish colored combination with a pale tint of green. You can serve it cool or warm.
1 hour, 5 minutes
- 3 tablespoons butter
- 2-3 leeks, light part only, quartered lengthwise then thinly sliced lengthwise, cleaned well of any dirt
- 7 medium potatoes, peeled, cubed
- 6 cups chicken stock
- 1-1 1/2 cups fresh sorrel, chopped
- 1/2 cup half and half
- 1/2 teaspoon, kosher salt, plus
- pinch cayenne pepper
- pinch ground nutmeg
- 8 fresh chives, snipped into half-inch pieces
- Melt butter in a large soup pot, stir in leeks cooking until just softened, about three minutes
- Add in potatoes, stir throughout and continue to cook for two minutes, sprinkle in a pinch of salt, stir through
- Pour in the chicken sock, increase burner temperature to high until boiling, then reduce heat to medium, cooking potatoes at an even continuous boil for ten minutes
- Reduce heat temperature to low, stir in the fresh sorrel and continue cooking another ten to fifteen minutes until potatoes are fully cooked and soft
- Turn off burner and let soup cool slightly
- Working in batches ladle soup into a food processor (do not use a vita mixer) pulsing until smooth then transferring to a large bowl until all the soup has been blended then transfer back into the soup pot
- Pour in half and half, heat for five minutes, until fully warmed through
- Stir in the salt, cayenne, and nutmeg
- Check seasoning adding salt according to taste
- Serve warm or cold
- Garnish with fresh snipped chives
This entry was posted in Soups and tagged Sorrel, Sorrel Vichyssoise, Vichyssoise
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