Skip to content

Salad + Soup

Chilled chard and sorrel soup, with crème fraiche —
This soup is so easy I can make it with my eyes closed. Saute onion in unsalted butter, add chard and sorrel, add vegetable stock, check seasoning. Simmer for 10 to 15 minutes; let cool, then blend using either a regular blender or immersion blender. Check seasoning again. Chill for 2 to 6 hours. Garnish with a dollop of crème fraiche and chopped herbs. It’s a perfect anecdote for all the muggy weather we’ve been having lately.

Summer chopped salad —
Apricots, plums, tomatoes, heirloom onions, yellow and purple peppers, baby zucchini, with a white wine viniagrette (lemon basil, salt, pepper, extra-virgin olive oil, white wine vinegar).

1 reply »

What's your opinion?

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

In the Pantry

<span>%d</span> bloggers like this: