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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoons unsalted butter |
1 medium onion, finely chopped |
1 clove garlic, minced |
1/2 pound sorrel leaves, stems removed |
2 stalks celery, finely chopped |
3 cups vegetable stock or water |
1 tablespoon chopped parsley plus extra for garnish |
1 teaspoon coarse salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon ground nutmeg |
sour cream or plain yogurt for garnish |
Directions:
1. Heat butter in a large saucepan over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes. Add sorrel and celery and cook for about 5 minutes, or until sorrel is wilted. Add stock or water, parsley, salt, pepper and nutmeg. Simmer for about 20 minutes.
2. Remove saucepan from heat and puree soup in batches in a blender or a food processor fitted with the metal blade. Adjust seasonings and transfer soup to a container. Cover and refrigerate until chilled through.
3. To serve, ladle chilled soup into bowls and garnish with chopped parsley and a dollop of sour cream or plain yogurt.
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