Chilled Sorrel and Crème Fraiche Soup

Chef Bryce Whittlesey

The Wheatleigh,, Lenox, MA


  • 2 each shallot, sliced
  • 1 each garlic clove, crushed
  • 3 sprigs thyme
  • 1 each bay leaf
  • 1 teaspoon coriander seed, toasted & crushed
  • 2 pieces orange zest
  • 3 cups vegetable stock
  • 1 cup crème fraîche
  • 2 bunches sorrel


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:

Conundrum 2003 California White Wine