Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes Recipe | James Beard Foundation
Cool, creamy sorrel soup with sweet crab and Jerusalem artichokes. Perfect for summer and pairs well with white wine. Enjoy this elegant dish!
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Cooking tools:
- Saucepan
- Stove
- Blender
- Mixing bowl
- Soup bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Refrigerator
Ingredients
- 3 tablespoons sweet butter
- 1 cup finely chopped leeks, washed well
- 1/2 cup finely chopped sweet onions
- Salt
- pepper
- 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
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