Chilled Sorrel Soup
A refreshing, tangy chilled soup made with fresh sorrel, with a vibrant spring-green color.
Ingredients
fresh sorrel
1⁄2 pound
water
4 cups
lemon juice
1 tablespoon
egg yolks
2
salt
1 teaspoon
pepper
1⁄4 teaspoon
Sour cream (for garnish)
Additional chopped fresh sorrel (optional)
Instructions
1
Step 1
Remove the central veins and stems from the sorrel; tie the veins and stems into a bundle and wrap in cheesecloth. Cut the leaves into thin strips. In a 2-quart saucepan, combine the water, lemon juice, sorrel leaves, and stem bundle. Simmer for 20 minutes; discard the stem bundle.
2
Step 2
In a small bowl, whisk the egg yolks; gradually stir in a small amount of the sorrel mixture. Return the entire mixture to the saucepan. Cook and stir until the soup thickens (do not boil). Cool, then refrigerate for several hours. Stir in the salt and pepper. Garnish with a dollop of sour cream and additional sorrel if desired. Yield: 4 servings (1 quart).
