Prep 10 mins
Cook 20 mins
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
- 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.
This soup is creamy in texture and buttery in flavor,and it looks beautiful if you garnish the soup with homemade croutons and chives.