Ingredients
-
6 - 8
-
1 - 2
-
1
-
1
-
1/2
-
1
-
1/2
-
1
-
1 1/2
-
2
-
1/4
-
1
-
-
-
Directions
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 , This soup is creamy in texture and buttery in flavor, and it looks beautiful if you garnish the soup with homemade croutons and chives
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Steps
|
1
Done
|
Melt Butter Over Moderate Heat in a Medium Stockpot or Enamel Coated Dutch Oven (not Cast Iron). |
|
2
Done
|
Cook Onion, Potato, Salt and Pepper Until Soft, About 10 Minutes Add Garlic Cook 3 More Minutes. |
|
3
Done
|
Stir in Sorrel and Cook Over Moderate Heat, Uncovered, About 5 Minutes. |
|
4
Done
|
Stirring Occasionally to Evenly Cook. |
|
5
Done
|
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
Done
|
Serve Ice Cold Bowls Garnished With Your Choices. |
