Chilled Sorrel Soup Recipe

Here's a way to use your tangy summer sorrel and stay cool. Add extra garlic if you like and be sure to try some of the yummy herbal garnishes.

Ingredients

6 cups fresh sorrel, roughly chopped

1 tablespoon butter

1 sweet onion, thinly sliced

1 garlic clove, minced

2 small carrots, diced

3 medium potatoes, diced

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 cup half-and-half 2 cups water or vegetable stock

1/4 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

Directions

~ In a medium stockpot melt butter and sautee onion, potato, garlic and salt and pepper.

~ Stir in sorrel and cook over medium heat, uncovered, about 5 minutes. Stirring occasionally.

~ 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.

~ Refrigerate and serve chilled with your choice of garnishes.

Garnish Ideas

Sour Cream or Plain Yogurt

Fresh Chopped Lemon Balm

Fresh Chopped Chervil

Fresh Chopped Parsley

Fresh Chopped Tarragon

Fresh Chopped Garlic Chives

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