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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