Recipe by Rita~
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.
- 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 See How It's Made
- 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.