Chilled Cream of Sorrel Soup
"A great summer soup"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (205.6 g)
- Calories 187.1
- Total Fat - 12.9 g
- Saturated Fat - 5.8 g
- Cholesterol - 247.5 mg
- Sodium - 286.6 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 0.3 g
- Sugars - 2.7 g
- Protein - 11 g
- Calcium - 46.8 mg
- Iron - 1.4 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a soup or large saucepan, melt butter and cook onion until tender.
Step 2
Add potatoes and sorrel and combine with onions.
Step 3
Add stock, pepper, tarragon and a little salt.
Step 4
Bring soup to boil.
Step 5
Reduce heat and cover, simmer gently until potatoes are cooked, about 30 minutes.
Step 6
Puree soup in a blender chill thoroughly.
Step 7
Stir in cream.
Step 8
Taste and adjust seasoning.
Step 9
Adjust consistency with additional cream or chicken stock if necessary.
Step 10
To garnish, separate the hard boiled egg whites from the yolk, chop the whites and press the yolk through a sieve to grate them. Sprinkle the egg whites in a circle around the edge of each serving and sprinkle some of the egg yolk in the center of each serving.
Tips
No special items needed.
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