Fresh Sorrel Velouté

Name: Fresh Sorrel Velouté
Cuisine: French
Ingredients: 3½ tablespoons unbleached all-purpose flour; ¼ cup unsalted butter; 3½ cups Secondary Stock or other poultry stock of your choice; 3½ cups Secondary Stock or other poultry stock of your choice; 1 cup cream of your choice; 5 ounces (about 3 cups) sorrel leaves, well washed, tough stems removed, and cut into chiffonnade; White pepper from the mill; Salt; 1 tablespoon chopped fresh chervil leaves

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe, because of the sourness of the sorrel, must remain a full-fat one executed with either regular heavy cream or crème fraîche. Make only for a treat if you have to, but use a high-percent fat cream.

Ingredients

¼ cup unsalted butter
3½ tablespoons unbleached all-purpose flour
3½

Europe
France
Soup

Method

Melt the butter in a large saucepan until the foam starts to recede. Off the heat, add the flour and mix well; return to medium heat and cook 3 to 4 minutes. Remove from the heat again and whisk in half the stock, then the other half. Bring to a boil and cook until thickened over medium-high heat, stirring constantly.

Place the sorrel chiffonnade in a blender or food processor. Add 1 cu