Sorrel Soup with Smoked-Salmon Croûtes

  • Servings: 6
KEY: Spring, Mother's Day, Appetizers/starters, Soups & Stews, Fast

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  • 4 tablespoons butter or cooking oil
  • 2 onions, chopped
  • 7 1/2 cups chicken stock, or canned low-sodium chicken broth
  • 1 1/2-pound baking potato, peeled and cut into 1-inch cubes
  • 1 pound sorrel, stems removed
  • 1 teaspoon salt
  • 1/4 pound sliced smoked salmon, cut into 1/4-inch squares
  • 1 tablespoon mixed fresh herbs, such as dill, basil, chives and chervil
  • Fresh-ground black pepper
  • 6 Rustic Croûtes
  • 6 tablespoons heavy cream

How to make this recipe

  1. In a large pot, heat the butter over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the stock, potato, sorrel and salt and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are soft, about 20 minutes.
  2. Meanwhile, combine the smoked salmon, herbs and a pinch of pepper. Top each croûte with a small mound of the salmon mixture.
  3. In a blender, puree the soup. Return to the pot and add the cream and 1/4 teaspoon pepper. Bring to a simmer and serve topped with the croûtes.

Suggested Pairing

Look for a tart wine with lots of character to match and contend with the sourness of the sorrel and the smokiness of the salmon croûtes. An excellent choice would be a young Sauvignon Blanc from California or Washington State.

Published September 2013

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503782 recipes/sorrel-soup-with-smoked-salmon-croutes 2013-12-06 spring|mothers-day|appetizers-starters|soups-and-stews|6|fast september-2013,spring,appetizers/starters,french recipes,sorrel-soup-with-smoked-salmon-croutes 503782