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 It
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.
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