Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chilled Sorrel Soup

  • Level: Easy
  • Yield: 4 to 6 servings
Save Recipe

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.

Cream of Wild Mushroom Soup

Cauliflower and Sorrel Soup

Cold Sorrel Soup

Sorrel, Pea and Leek Soup

Sorrel, Pea, and Leek Soup

Chilled Melon Soup

Chilled Corn Soup

Chilled Avocado Soup