Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes

Method

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.

Yield

4 to 6 servings