| Prep: 20 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 195 | 11g | 7g | 17g |
| sugars | fibre | protein | salt |
| 3g | 2g | 4g | 0.8g |
The first time I made Sorrel and Cilantro Vichyssoise, I was taken aback by how a dish could be both light and rich, tangy and creamy, all at once. Growing up in New Jersey, my culinary experiences were a delightful blend of robust Italian-American cuisine. Though this dish is quite a departure from the hearty spaghetti and meatballs of my childhood, it harkens back to the same principles: fresh ingredients, balanced flavors, and nourishing satisfaction.
A Symphony of Fresh Ingredients
What makes Sorrel and Cilantro Vichyssoise a standout for me is its irresistible combination of fresh sorrel and cilantro. Sorrel has a bright, lemony flavor that adds an unexpected zing to the creamy base. Combined with the aromatic burst of cilantro, each spoonful feels like a luxurious treat—without being heavy. This recipe also includes Yukon Gold potatoes which lend a creamy texture when pureed, and leeks and onions which provide a subtle sweetness, balancing the tart sorrel. The heavy cream and butter round it all off with a velvety smoothness that makes each bite irresistible.
Health Benefits
This recipe isn’t just about taste; it’s loaded with health benefits too. Sorrel is rich in vitamins A and C, which are essential for maintaining a healthy immune system and skin. Cilantro is known for its detoxifying properties and is a good source of antioxidants. Leeks and onions add a dose of fiber, aiding in digestion. Although it contains cream and butter, the overall nutritional profile is balanced by the vegetable broth and fresh greens.
Perfect Pairings
Sorrel and Cilantro Vichyssoise is a versatile dish that pairs beautifully with a variety of meals. I often serve it as a starter for a grilled fish dinner, where its fresh flavors complement the richness of the seafood. It also works well with a simple, crisp salad, perhaps dressed with a lemon vinaigrette to echo the citrus notes in the soup. For those who love experimenting, it’s an interesting twist on the classic French Vichyssoise, making it an exciting addition to any gourmet meal.
If you’re as intrigued by culinary adventures as I am, you might find this article about sorrel recipes to be quite inspiring. And for those looking to expand their soup repertoire, a cream of cilantro soup might also catch your eye.
Ultimately, Sorrel and Cilantro Vichyssoise is for anyone who loves a dish that surprises and delights. Its fresh, vibrant flavors and creamy texture make it a recipe I come back to time and again, whether for family gatherings or quiet dinners at home. Give it a try, and you might find it becomes one of your favorites too.
What You’ll Need
- 6 cups vegetable broth
- 4 medium leeks, white and light green parts only, thoroughly cleaned and chopped
- 1 medium yellow onion, chopped
- 1 pound Yukon Gold potatoes, peeled and diced
- 2 cups fresh sorrel leaves, stems removed and chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
- Fresh cilantro leaves (for garnish)
Method
Step One
In a large pot, heat the olive oil and butter over medium heat until the butter is melted and the mixture is hot.
Step Two
Add the chopped leeks and onion to the pot. Cook, stirring occasionally, until the vegetables are softened but not browned, about 5-7 minutes.
Step Three
Add the diced potatoes to the pot and stir to combine. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 20 minutes.
Step Four
Once the potatoes are tender, add the chopped sorrel and cilantro leaves to the pot. Stir to combine and cook for an additional 5 minutes, until the sorrel has wilted.
Step Five
Remove the pot from the heat. Use an immersion blender to purée the soup until it is smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
Step Six
Return the pot to the stove over low heat. Stir in the heavy cream and season with salt and pepper to taste. Heat gently until the soup is warmed through.
Step Seven
Ladle the soup into bowls. Garnish with freshly chopped chives and cilantro leaves. Serve warm or chilled.
