Chilled wild sorrel soup with dressed yabby and celeriac

Chilled wild sorrel soup with dressed yabby and celeriac

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

Wild sorrel is available abundantly in southern Australia, on roadsides or in green pastures, particularly during the spring. It is known to some as wood sorrel and is recognisable by its pretty yellow flowers, so remember the spot where you saw it and go back to it during the cooler months. This recipe is a simple adaptation of a chilled potato and leek soup. The sorrel adds an acidic freshness. If you can’t find wild sorrel, use classic french sorrel.

Ingredients

Quantity Ingredient
1 1/2 granny smith apples
1 small celeriac, julienned
100g Mayonnaise
1 lemon, juiced
2 french shallots, finely diced
12 yabby tails, cooked and peeled
2 tbsp flat-leaf parsley, chopped
1 fennel fronds

Wild sorrel soup

Quantity Ingredient
1/2 onion, diced
5 garlic cloves, sliced
1 leek, chopped
60g unsalted butter
3 potatoes, peeled and thinly sliced
3 bay leaves
500ml full-cream milk
700ml Chicken stock
90g baby spinach leaves
45g wild sorrel leaves
100ml pouring cream
salt and freshly ground black pepper

Method

  1. To make the wild sorrel soup, place a saucepan over medium heat and cook the onion, garlic and leek in the butter until the onion has softened. Add the potato, bay leaves, milk and stock, and simmer until the potato is tender, about 15 minutes. Remove from the heat, then transfer to a blender or food processor and blend or process on high speed until very smooth. Chill over an ice bath or in the refrigerator. When cold, add the spinach and sorrel and blend until smooth. Fold in the cream and season with salt and pepper.
  2. Julienne one of the apples and combine with the celeriac, mayonnaise, lemon juice and shallots. Add the yabbies and parsley and gently combine, then taste and adjust the seasoning as needed.
  3. Cut the remaining apple into 1 cm cubes. Divide the chilled soup into bowls and top with the dressed yabbies, three per serve. Garnish with the apple and fennel fronds.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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