Chilled Sorrel and Crème Fraiche Soup
The Wheatleigh, www.wheatleigh.com, Lenox, MA
Stir in olive oil; shallots, garlic, thyme, bay leaf, coriander and orange zest. Wet with vegetable stock and simmer 15-20 minutes. Place in blender with crème fraîche and sorrel, purée, shock quickly over ice. Garnish with smoked salmon, crème fraîche and salmon roe.
Recommended wine/beer for Chilled Sorrel and Crème Fraiche Soup: