Early Summer Vichyssoise with Sorrel and Asparagus
Sorrel adds a tanginess to this classic soup. If you can't find any in your market, fresh baby spinach and a dash of lemon juice would make a good substitute. Don't be tempted to save a few minutes by pureeing the soup in a food processor or blender, as the texture will turn gluey. More Cold Soup Recipes
The soup can be made through Step 3 and refrigerated for up to 1 day.
The rich texture of this soup suggests Chardonnay, but the sorrel and asparagus add a tartness that makes a savory California Sauvignon Blanc a better partner.