Recipe: Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes
June 20, 2011
Somewhere among the cascading sea of leafy greens and jewel-bright berries at your local farmers' market, you'll find sorrel, an herb that livens up soups and salads with its characteristic sour flavor. Michael Lomonaco purées sorrel with tender Jerusalem artichokes to make a creamy, chilled soup that pairs beautifully with a sweet-and-spicy crab salad. Get the recipe here.