Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chilled Sorrel Soup

Name: Chilled Sorrel Soup
Yield: 4 to 6 servings
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

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Level: Easy

Yield: 4 to 6 servings

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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

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.
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.
To serve, ladle chilled soup into bowls and garnish with chopped parsley and a dollop of sour cream or plain yogurt.