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).