Hot or Cold Sorrel Soup

Rita~'s Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 6 -8 ounces fresh sorrel (4-6 cups rough chopped)
• 1 -2 tablespoon sweet butter
• 1 vidalia onion , thinly sliced
• 1 small potato , diced
• ½ cup diced carrot (optional)
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper
• 1 garlic clove , minced
• 1 ½ cups half-and-half
• 2 cups water or 2 cups vegetable stock
• ¼ teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice

Optional Garnish

• sour cream (to garnish) or plain yogurt (to garnish)
• fresh chervil
• fresh parsley
• fresh tarragon
• fresh garlic chives
• fresh lemon balm

Directions:

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

Reviews

[Evergreen_9teen]

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