Hot or Cold Sorrel Soup

"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."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
30mins
Ingredients:
18
Serves:
4-6
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ingredients

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directions

  • Melt butter over moderate heat in a medium stockpot or Enamel coated Dutch oven (not cast iron).
  • Cook onion, potato, salt and pepper until soft, about 10 minutes add garlic cook 3 more minutes.
  • Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes.
  • Stirring occasionally to evenly cook.
  • 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.
  • Serve ice cold bowls garnished with your choices.

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Reviews

  1. This soup is creamy in texture and buttery in flavor,and it looks beautiful if you garnish the soup with homemade croutons and chives.
     
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