Provided by Christopher Idone
Categories dinner, lunch, soups and stews, appetizer, main course
Time 30m
Yield Four to five servings
Number Of Ingredients 9
Steps:
- In a large kettle, heat the stock to simmering over medium heat. Add the celery root and Jerusalem artichokes and cook until soft, about 15 minutes.
- Meanwhile, melt two tablespoons of butter in a small skillet. Toss the sorrel in the butter just to coat. Remove from the heat and reserve.
- Using a serrated knife, remove the crusts from the bread and cut into one-quarter-inch cubes. Melt the remaining butter in a small skillet over high heat and toss the cubes in the butter and toast until golden, about three minutes. Reserve.
- With a slotted spoon, remove the vegetables from the stock and place them in the bowl of a food processor and puree until smooth. Return the puree to the stock and season with salt and pepper.
- Bring the soup to a boil and stir in the cream. When the soup is steaming, add the sorrel and ladle into hot soup plates and sprinkle with the croutons and chervil.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 30 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 18 grams, Sodium 910 milligrams, Sugar 11 grams, TransFat 0 grams
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