CHILLED SORREL-AND-PEA SOUP

Chilled Sorrel-and-Pea Soup image

Provided by Molly O'Neill

Time 4h45m

Yield Four to six first-course servings

Number Of Ingredients 11

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Ingredients

3 1/2 cups water
3 tablespoons uncooked white rice
1 tablespoon vegetable oil
1 medium onion, peeled and coarsely chopped
2 pounds fresh peas, shelled (2 cups)
2 teaspoons sugar
1 1/2 teaspoons kosher salt, plus more to taste
3/4 pound fresh sorrel, rinsed and stemmed
1/2 to 1 cup buttermilk
1/4 to 1/2 cup heavy cream
Freshly ground white pepper to taste

Steps:

Combine 3 cups of water and the rice in a pot; simmer, covered, until very soft, about 20 minutes. Meanwhile, heat the oil in a saucepan over low heat, add the onion and cook until slightly soft. Add the peas and toss for 1 minute. Add the rice with its cooking liquid, the sugar and salt.
Simmer, covered, until tender, about 8 to 10 minutes. Pass the soup through the medium disk of a food mill.
Slice the sorrel into slivers. Reserve a handful for garnish and place the rest in a nonaluminum pot with the remaining 1/2 cup water. Stir over moderate heat until "melted."
Add the sorrel to the puree and press the mixture through a fine sieve. Add 1/2 cup buttermilk and 1/4 cup cream. Adjust seasoning with salt and white pepper.
Refrigerate at least 4 hours. To serve, add buttermilk and cream to taste and check seasoning. Ladle the soup into bowls, garnish with the remaining sorrel and serve.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 586 milligrams, Sugar 7 grams, TransFat 0 grams