Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes
Porter House - New York
This cool, creamy soup contrasts the sour flavor of sorrel against the sweetness of crab and Jerusalem artichokes. Enjoyed with a glass of crisp white wine, it's an elegant and satisfying summer meal.
- 3 tablespoons sweet butter
- 1 cup finely chopped leeks, washed well
- 1/2 cup finely chopped sweet onions
- Salt and pepper to taste
- 1 pound Jerusalem artichokes, peeled and coarsely chopped
- 5 cups chicken broth
- 1/2 pound fresh sorrel, stems discarded and leaves rinsed and roughly chopped
- 2 cups heavy cream
- 1/2 pound Jonah crabmeat
- 2 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped Fresno or serrano chilies
In a large saucepan, melt the butter over medium-low heat. Add the leeks, onions, salt, and pepper. Stir continuously until the vegetables are softened, about 8 minutes.
Mix in the Jerusalem artichokes and chicken broth. Raise the heat and bring the stock to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes, or until the artichokes are very tender. Stir in the sorrel. Cook the mixture for 1 to 2 minutes, then transfer to a blender and purée until smooth, working in batches if necessary. After each batch is puréed, transfer to a large bowl. Add the cream and more salt and pepper to taste. Chill the soup, covered, for at least 4 hours or overnight.
At serving time, place the crabmeat, olive oil, and chile peppers in a small mixing bowl and stir to combine. Place some crabmeat salad in the center of a soup bowl. Carefully pour some chilled sorrel soup around the crab salad in the bowl.
4 to 6 servings