Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Chilled Sorrel Soup
- Level: Easy
- 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
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.
