Cream Of Sorrel Soup With Root Vegetables

• 4 1/2 cups chicken stock
• 1 small celery root, peeled and cubed
• 10 ounces Jerusalem artichokes, peeled cubed
• 4 tablespoons unsalted butter
• 2 cups sorrel leaves, washed, stems removed and cut into fine ribbons
• 4 slices French bread (about 1 cup)
• Salt and freshly ground black pepper to taste
• 1 cup heavy cream
• 1/4 cup chervil leaves

1. In a large kettle, heat the stock to simmering over medium heat.
2. Add the celery root and Jerusalem artichokes and cook until soft, about 15 minutes.
3. Meanwhile, melt two tablespoons of butter in a small skillet.
4. Toss the sorrel in the butter just to coat.
5. Remove from the heat and reserve.
6. Using a serrated knife, remove the crusts from the bread and cut into one-quarter-inch cubes.
7. 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.
8. Reserve.
9. With a slotted spoon, remove the vegetables from the stock and place them in the bowl of a food processor and puree until smooth.
10. Return the puree to the stock and season with salt and pepper.
11. Bring the soup to a boil and stir in the cream.
12. When the soup is steaming, add the sorrel and ladle into hot soup plates and sprinkle with the croutons and chervil.

chicken stock, celery root, artichokes, unsalted butter, sorrel leaves, bread, salt, heavy cream, chervil leaves

Taken from cooking.nytimes.com/recipes/11827 (may not work)