Ice-Cold Schav

Name: Ice-Cold Schav
Total time: 45 min
Ingredients: 4 tablespoons butter; 1 medium shallot, peeled and finely minced; 1 large russet potato, peeled and trimmed into the shape of a rectangular box, then small-diced. Mince the scraps from boxing as fine as the shallots; Kosher salt; 3 cups water; 1/2 pound sorrel, stems removed but saved, leaves washed and cut into 1-inch ribbons; 4 hard-boiled eggs

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Total: 45 minutes

Servings: 4

Cost: $3.29 /serving

Author : Gabrielle Hamilton

egg potato sorrel

Ingredients

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4 tablespoons butter1 medium shallot, peeled and finely minced1 large russet potato, peeled and trimmed into the shape of a rectangular box, then small-diced. Mince the scraps from boxing as fine as the shallotsKosher salt3 cups water1/2 pound sorrel, stems removed but saved, leaves washed and cut into 1-inch ribbons4 hard-boiled eggs

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Instructions

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Step 1

Melt butter in nonreactive soup pot. Sweat shallot and minced potato scraps in the butter slowly, stirring gently. Season with salt.

Step 2

Put diced potatoes in the water, season with salt and bring to a boil. Simmer potatoes until perfectly cooked, a couple of minutes only. Taste one cube to determine.

Step 3

Add sorrel to sweating shallot-potato mixture, and season with salt. Stir and wilt the sorrel, which will happen almost instantly, turning drab immediately.

Step 4

Add the cooked potatoes and their salty water to the pot of sorrel. Season with salt, if needed, keeping in mind that when chilled, the flavors are dulled significantly.

Step 5

Chill immediately and thoroughly — overnight even.

Step 6

Chop the hard-boiled eggs, and scatter in the cold soup. Mince half the reserved stems from the sorrel as you would chives, and sprinkle over soup.