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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The tangy tartness of sorrel is nicely balanced with the cream to make a refreshing soup served cold for those hot days of summer but just as good served hot. Great to put into a thermos for a summer picnic. Ingredients:
6 -8 ounces fresh sorrel (4-6 cups rough chopped) |
1 -2 tablespoon sweet butter |
1 vidalia onion, thinly sliced |
1 small potato, diced |
1/2 cup diced carrot (optional) |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 garlic clove, minced |
1 1/2 cups half-and-half |
2 cups water or 2 cups vegetable stock |
1/4 teaspoon ground nutmeg |
1 teaspoon fresh lemon juice |
sour cream (to garnish) or plain yogurt (to garnish) |
fresh chervil |
fresh parsley |
fresh tarragon |
fresh garlic chives |
fresh lemon balm |
Directions:
1. Melt butter over moderate heat in a medium stockpot or Enamel coated Dutch oven (not cast iron).
2. Cook onion, potato, salt and pepper until soft, about 10 minutes add garlic cook 3 more minutes.
3. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes.
4. Stirring occasionally to evenly cook.
5. Add half and half, water or stock, and nutmeg. Bring to a low boil and remove from heat. Puree in a blender until smooth. Stir in lemon juice, add salt and pepper to taste, and refrigerate a minimum of 4 hours.
6. Serve ice cold bowls garnished with your choices.
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