Cafe Beaujolais Cream of Sorrel Soup (1972)

Cafe Beaujolais was owned back in the early seventies by two retired French chefs whose love of fine food drew them back to opening a very small place in their own home’s living room. They served just dinner and only had four tables, but later crowded in another location  because of demand. They retired, but the name lives on although not a shadow of its former self.

This soup has become a favorite of my dinner guest. I confess to having to grow Sorrel in a pot so that I have ready access. I keep the snails away from this one of their favorites with a wide ring of adhesive backed copper tape which they will not cross.

4 medium Leeks, white sections, washed well 1 medium potato

salt

white pepper

fleshly ground nutmeg

1 cup good clear chicken stock 2 tablespoons sweet butter

10 Fresh Sorrel Leaves

1/2 tablespoon fresh lemon juice 1 cup Heavy Cream

Sauté the chopped white part of the leeks. Cut up and add the potato, sauté gently for ten minutes in sweet butter, add lemon and chicken stock. Cover and cook on low until the potatoes are just done (al dente) (20-25 minutes). Add sorrel, cook three minutes then Process in Cuisinar. Strain back into the pan in sorrel is old and stringy. Add pepper, cream, correct salt. Serve with a sprinkle of very finely chopped chives.

Notes:

1. Contrary to a lot of articles about Margaret Fox, she is not the founder of Cafe Beaujolais but acquired it in 1977.