Sorrel Soup with Croutons

Diary of a Wannabe Chef: Day 4 of my Chef Diploma at Ceria, Brussels

This week the menu was:

Starter: Potage Sante (Sorrel Soup)

Main: Civet de marcassin a la Francaise, Pommes de Terre Croquignoles (Boar stew with Croquettes)

Dessert: Gratine d’automne et Sabayon (Autumn Fruit Gratin)

I was involved in the team making the soup. The addition of the sorrel really makes this soup, and is well worth the hunt to find it.

Techniques:

  • Clarifying butter

Ingredients:

  • Leek finely chopped
  • Onions, finely chopped
  • Celery, prepared a la brunnoise
  • Butter
  • Potatoes, peeled and roughly chopped
  • Chicken stock
  • Sorrel, washed, and the stalks removed
  • Bread, crusts cut off, and cut into cubes
  • Salt and Pepper

Method:

  1. Prepare the leek, onion and celery, but cutting them into brunnnoise.
  2. In a large pan, melt about 20g of butter, and add the leek, onions, and celery. Cover, and over a low heat allow to sauté for about 10-15 minutes.
  3. Add the chicken stock, bring to the boil.
  4. Add the potatoes, and cook for about 20 minutes.
  5. When the potatoes are cooked, whizz the soup, and pass it through a sieve, and add salt and pepper to taste.
  6. Clarify the butter. To do this, place a block of butter into a saucepan, and over a medium heat leave it to melt. Do not stir the butter! Once it has completely melted, you will see that there are two layers; one white, and one yellow/translucent. Separate the white and yellow, by slowly pouring the yellow/translucent part into a separate bowl. The yellow part is the clarified butter. Throw the white part away. TOP TIP: clarifying butter, takes away the milk solids, and leaves you with a butter flavoured oil, which has a better resistance to high temparatures.
  7. In a frying pan, add some clarified butter, and some of the bread, and fry until ready. Once ready, put into a bowl, and while still hot, add some salt for seasoning. TOP TIP: depending on the amount of croutons you are making, you may want to do this in batches. If you put too many croutons into the pan at once, you will get unevenly cooked croutons, and will more than likely end up with some burnt edges.
  8. In another pan, add some of the clarified butter, and lightly fry the sorrel, until wilted.
  9. To serve, place some of the soup into the bowl. In the middle place a large tablespoon of sorrel, and add some croutons to decorate.
  10. Enjoy!
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