HOT OR COLD SORREL SOUP
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.
Provided by Rita1652
Categories Lemon
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 190, Fat 13.4, SaturatedFat 8.4, Cholesterol 41.2, Sodium 626.4, Carbohydrate 14.5, Fiber 1.5, Sugar 1.7, Protein 4
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