Cream Of Sorrel Soup With Root Vegetables

1. 1

   In a large kettle, heat the stock to simmering over medium heat.

2. 2

   Add the celery root and Jerusalem artichokes and cook until soft, about 15 minutes.

3. 3

   Meanwhile, melt two tablespoons of butter in a small skillet.

4. 4

   Toss the sorrel in the butter just to coat.

5. 5

   Remove from the heat and reserve.

6. 6

   Using a serrated knife, remove the crusts from the bread and cut into one-quarter-inch cubes.

7. 7

   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.

8. 8

   Reserve.

9. 9

   With a slotted spoon, remove the vegetables from the stock and place them in the bowl of a food processor and puree until smooth.

10. 10

    Return the puree to the stock and season with salt and pepper.

11. 11

    Bring the soup to a boil and stir in the cream.

12. 12

    When the soup is steaming, add the sorrel and ladle into hot soup plates and sprinkle with the croutons and chervil.

* Per serving · 4 servings · Values may vary.

No additional tips available.