Sorrel and Watercress Soup
See SAVEUR's recommended Sparkling Wines
If you can't find sorrel for this soup—adapted from an Alice Waters recipe published in Chez Panisse Vegetables (HarperCollins, 1996)—use more watercress and a little fresh lemon juice instead.
4 tbsp. butter
1 large yellow onion, peeled and
1 medium carrot, peeled and
1 sprig fresh thyme
3⁄4 lb. white boiling potatoes, peeled
and coarsely chopped
1 1⁄2 cups Chicken Stock
Salt and freshly ground black pepper
8 cups sorrel leaves
2 1⁄2 cups watercress leaves, plus
additional for garnish
1⁄3 cup half-and-half
Sour cream (optional)
1. Melt butter in a large stainless-steel saucepan over medium-low heat. Add onions, carrots, and thyme and cook, stirring occasionally, until carrots are tender and onions soft, about 20 minutes. Add potatoes, stock, and 3 1⁄2 cups water. Season with salt and pepper and bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, partially covered, until potatoes are tender, about 20 minutes more.
2. Increase heat to medium-high, add sorrel and watercress, bring just to a simmer, then remove from heat. Allow soup to steep for 10 minutes, then purée in batches in a blender. Strain through a fine sieve back into saucepan, stir in half-and-half, and season to taste with salt and pepper. Warm gently over medium-low heat. Serve garnished with watercress leaves and sour cream if desired.