Iced Sorrel Soup Recipe
Summary
Difficulty LevelVery EasyHealth IndexHealthy
Ingredients
| Sorrel | 500 Gram | |
| Double cream | 100 Milliliter | |
| Butter | 20 Gram | |
| Tarragon leaves | 10 | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
1. Discard the sorrel stalks; wash and drain the leaves. In a large saucepan, melt the butter over a low heat and add the sorrel. Cook for 5 minutes.
2. When the sorrel is soft, add 1 litre (1 3/4 pints) hot water. Season with salt and pepper. Cook, uncovered, over a high heat for 20 minutes.
3. Leave to cool, then add the cream. Mix with a whisk. Pour the soup into a bowl and refrigerate for 2 hours. Before serving, sprinkle with chopped tarragon.
2. When the sorrel is soft, add 1 litre (1 3/4 pints) hot water. Season with salt and pepper. Cook, uncovered, over a high heat for 20 minutes.
3. Leave to cool, then add the cream. Mix with a whisk. Pour the soup into a bowl and refrigerate for 2 hours. Before serving, sprinkle with chopped tarragon.
Chef
