Cream Of Sorrel Soup With Root Vegetables
Published March 25, 1989
- Total Time
- 30 minutes
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Ingredients
4 ½ 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
¼ cup chervil leaves
Nutritional analysis per serving (4 to 5 servings)
29 grams carbs; 85 milligrams cholesterol; 413 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 18 grams saturated fat; 30 grams fat; 1 gram trans fat; 3 grams fiber; 910 milligrams sodium; 10 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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