This elegant spring soup celebrates the fleeting flavors of the season. Sorrel’s tangy, lemon-bright flavor pairs beautifully with the mellow sweetness of leeks and the gentle bite of green garlic. A touch of cream adds richness without dulling the soup’s fresh, vibrant character. Silky smooth and pale green, this soup is equally lovely served as a first course for a spring dinner or as a light lunch with crusty bread.
INGREDIENTS:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, peeled and sliced
6 oz. green garlic stalks, white and pale green parts chopped
2 lbs. leeks, white and pale green parts chopped
1 russet potato, peeled and cut into 1-inch cubes
Vegetable stock or water (enough to cover vegetables)
1 1/2 lbs. sorrel
1/3 cup heavy cream
Salt and pepper
Chopped chives and croutons, for garnish
METHOD:
In a large heavy-bottomed pot, heat the butter and olive oil over medium heat until the butter melts. Add the onion, green garlic, and leeks. Sauté until the vegetables are soft and translucent but not browned, about 10 minutes, reducing heat as needed.
Stir in the potato and pour in enough vegetable stock or water to just cover the vegetables. Bring to a simmer and cook until the potato is tender, about 15 minutes.
Remove from heat and stir in the sorrel leaves. Cover the pot and let sit for 5 minutes, allowing the sorrel to wilt and turn a bright olive-green color.
Working in batches, purée the soup in a blender until completely smooth. For an extra-silky texture, strain through a fine-mesh sieve.
Return the soup to the pot, stir in the cream, and thin with a little water or stock if needed. Warm gently over low heat. Season to taste with salt and pepper.
Ladle into bowls and garnish with chopped chives and buttery croutons.
SERVING SUGGESTIONS:
- Serve with a warm baguette or sourdough toast spread with soft goat cheese.
- Garnish with a swirl of crème fraîche or a drizzle of herb oil for a refined presentation.
- Pair with a crisp white wine, such as Sauvignon Blanc or Grüner Veltliner.
- For a heartier meal, accompany with a simple salad of spring greens and light vinaigrette
YIELD: Serves 6-8
SOURCE: Recipe courtesy of Chef Tom McNary of Carried Away, Aptos, CA
