Asparagus & Sorrel Bisque

Sorrel, a lovely spring green, is paired with asparagus in this simple green soup that's great served warm or cool. Use tender, young sorrel in salads or sauces to cut through the richness of foods like salmon or steak. No sorrel on hand? Baby arugula makes a good substitute.

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 large leeks, white and pale green parts only, halved and thinly sliced
• 2 medium 2 stalks green garlic (see Tips), sliced
• 1 teaspoon kosher salt
• 4 cups low-sodium vegetable or no-chicken broth
• 2 pounds asparagus, trimmed and cut into 1/2-inch pieces
• 4 cups sorrel or baby arugula, plus more for garnish
• ½ cup crème fraiche
• ¼ cup Sliced radishes & ground pepper for garnish

Directions
Step 1
Heat butter and oil in a large pot over medium heat until the butter is foamy. Add leeks, green garlic and salt and cook, stirring occasionally, for 5 minutes. Add broth and bring to a simmer over high heat. Add asparagus, adjust heat to maintain a simmer, and cook, stirring occasionally, until the asparagus is tender, 8 to 10 minutes. Transfer the soup to a large bowl. Refrigerate, uncovered, for 2 hours.
Step 2
Add sorrel (or arugula) to the soup. Puree in batches in a blender until smooth. Adjust seasoning as needed. Serve topped with crème fraîche and garnish with more sorrel (or arugula), radishes and pepper, if desired.