Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes | James Beard Foundation

Ingredients

• 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