Early Summer Vichyssoise with Sorrel and Asparagus
Sorrel adds a tanginess to this classic soup. If you can't find any in your market, fresh baby spinach and a dash of lemon juice would make a good substitute. Don't be tempted to save a few minutes by pureeing the soup in a food processor or blender, as the texture will turn gluey.
Recipe by Food & Wine June 1999