A Bridge from Winter: Sorrel and Sunchoke Soup

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April 1, 2010 at 5:41 pm

Melissa Graham

Sunchoke and Sorrel soup

On days like today, my mouth wants spring. It wants asparagus, strawberries, fava beans, even a fiddlehead fern. Unfortunately, as us Midwestern locavores know we’ve got several weeks before those ingredients make their way to the market tables. So, we comfort ourselves with what I think of as bridge food, made mainly from winter’s remaining storage crops with a flourish of spring. Last night, my husband and I said a happy goodbye to March with an intimate dinner , which began with small bowls of this rich soup.

Sorrel and Sunchoke Soup
Serves 4

1 tablespoon unsalted butter
1 small leek, chopped
3/4 pound of sunchokes, peeled and sliced into 1/2-inch pieces
2 cups chicken stock
1 bunch sorrel, rough stems removed
3/4 cup heavy cream or white wine
1 tablespoon champagne or white wine

Melt the butter in a medium saucepan over medium heat. When the foam subsides, add the leek and sunchokes and cook until the leeks have softened. Cover with chicken stock and 1 cup water and cook until tender approximately 30 minutes. Add the sorrel and cook until wilted, approximately 5-10 minutes. Cool slightly and then puree until smooth. Return to the pan. Set the pan over medium heat. Add champagne and wine and cook for 1 minute. Pour in cream and cook until warmed through adding water to thin if necessary.

Serve either warm or cold with a bit of sliced prosciutto sauteed lightly in a dry pan.

To learn more about sunchokes, click here

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