Yoo Hoo! Here I am! I know, it's been entirely too long, but if you have been worried about me, fear not, I'm perfectly happy and right as rain.
I realized just how long I've been missing in action last night while I was photographing a great corn pudding with orange bell pepper and summer squash that I'd just created to accompany the summer's first crab cakes. Jeff, who was champing at the bit to actually lay into it, asked, "Actually, how long HAS it been since you last blogged?" When I embarrassingly admitted the truth, he gasped, I tell you! He literally gasped which, I must say, rather stole my thunder and quickly put pay to any self-satisfied pride I had over the corn pud.
Therefore, without further adieu, I've decided the best way to deal with my bad behaviour of blog neglect is to just leap in. I won't say by ignoring inattentiveness exactly, but by easing back in with this glorious sorrel vichyssoise in the hopes that it's so delicious that you'll forget to berate me.
I notice that the picture isn't much, which actually may be sort of the point. The sorrel vichyssoise won't hit you over the head visually, however, what it will do is make you so happy that you took the plunge and picked up that great bunch of sorrel at the farmer's market and save you from kicking yourself and saying, "What was I thinking? Now what in the heck am I going to do with this stuff?"
You see, one of the lovely things I did whilst I wasn't blogging is go on a wonderful trip to Europe. Whilst in France, I lucked into several sorrelly things which reminded me how lovely it is, and to experiment with it when I got home.
So, with soupe a la bonne femme and potage germiny on my mind, I set to work. Now, by the way, I think of sorrel as a harbinger of spring, however, I have been delighted to see it continuing on at the farmer's market. So, if you see some by all means grab it and make this vibrant take on the usual common or garden vichyssoise.
And a word of caution, while the sorrel will be gorgeous and green when you buy it, once it's cooked, it's going to turn into that rather unappetising drab green color that you see exhibited in the photograph above. I've decided that it's a very cooling color however, so it shouldn't inhibit your enjoyment of it, especially on a hot day when you zing it up with a little smoked pimenton which makes it all rather festive I think.
And just think, a little spot of cool sorrel vichyssoise might be just the thing. After all, It won't be too long until you're well into the corn pudding and sorrel will be but a distant memory.
2 tablespoons unsalted butter
3 medium leeks (white and pale green parts only), halved lengthwise and carefully cleaned, and then coarsely chopped
1 large bunch of sorrel, stems discarded and leaves coarsely chopped
6 cups chicken or vegetable broth
3 medium Yukon Gold potatoes, peeled and cut into 1/4-inch dice
Up to 2 cups of half-and-half or heavy cream, per your preference
freshly ground white pepper
pimenton for serving
Melt butter in a large heavy bottomed pot over low heat. Add the leeks and sorrel, cover, and cook, stirring occasionally, until softened, about 10 minutes.
Add the potatoes and broth and salt, and simmer, covered, until potatoes are tender, about 30 minutes.
Allow to cool slightly, and then puree, preferably with an immersion blender, or in a blender being careful not to burn yourself with the hot liquid.
Cool soup for at least 4 hours, or overnight, and then swirl in the 1/2-and-1/2 or cream to your liking. Season with white pepper and serve. Garnish each individual bowl with a sprinkle of pimenton.