Chilled Sorrel Soup
This is a tart, refreshing cold soup with lovely spring green color. I especially like serving sorrel this way.—Sarah Seltzer, Sacramento, California
Total TimePrep: 15 min. + chilling Cook: 20 min. + cooling
Makes4 servings (1 quart)
- 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
- 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.
Nutrition Facts1 cup: 43 calories, 3g fat (1g saturated fat), 106mg cholesterol, 596mg sodium, 2g carbohydrate (0 sugars, 2g fiber), 3g protein.
Originally published as Chilled Sorrel Soup in Taste of Home April/May 1996
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