- 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
- 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.
- Meanwhile, combine the smoked salmon, herbs and a pinch of pepper. Top each croûte with a small mound of the salmon mixture.
- 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.
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.