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Chilled Sorrel Soup Recipe

This is a tart, refreshing cold soup with lovely spring green color. I especially like serving sorrel this way.—Sarah Seltzer, Sacramento, California

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Chilled Sorrel Soup Recipe

Prep: 15 min. + chilling Cook: 20 min. + cooling

Yield: 4 Servings

15 20 35

Ingredients

1/2 pound fresh sorrel
4 cups water
1 tablespoon lemon juice
2 egg yolks
1 teaspoon salt
1/4 teaspoon pepper
Sour cream
Additional chopped fresh sorrel, optional

Directions

Remove center ribs and stems from sorrel; tie ribs and stems in a bundle and wrap in cheesecloth. Chop leaves into this strips. In a 2-qt. saucepan, combine water, lemon juice, sorrel leaves and bundle of stems. Simmer for 20 minutes; discard stem bundle.
In a small bowl, beat egg yolks; add a small amount of sorrel mixture, stirring constantly. Return all to the pan. Cook and stir until soup thickens (do not boil). Cool; chill for several hours. Add salt and pepper. Garnish with a dollop of sour cream and additional sorrel if desired. Yield: 4 servings (1 quart).

Nutritional Facts 1 serving (1 cup) equals 43 calories, 3 g fat (1 g saturated fat), 106 mg cholesterol, 596 mg sodium, 2 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Chilled Sorrel Soup in Taste of Home April/May 1996, p59