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Receta Chilled Sorrel Soup
by Global Cookbook

Chilled Sorrel Soup
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Ingredientes

  • 4 Tbsp. Unsalted butter
  • 1 med Onion finely minced
  • 1 x Garlic clove chopped
  • 1/2 lb Sorrel leaves stems removed
  • 2 x Celery stalks finely minced
  • 3 c. Vegetable Stock or possibly water see * Note
  • 1 Tbsp. Minced parsley plus extra Minced parsley for garnish
  • 1 tsp Coarse salt
  • 1/2 tsp Freshly-grnd black pepper
  • 1/4 tsp Grnd nutmeg Lowfat sour cream or possibly plain yogurt for garnish

Direcciones

  1. Heat butter in a large saucepan over moderate heat. Add in onion and saute/fry till soft, about 10 min. Add in garlic and saute/fry another 2 min. Add in sorrel and celery and cook for about 5 min, or possibly till sorrel is wilted. Add in Vegetable Stock or possibly water, parsley, salt, pepper and nutmeg. Simmer for about 20 min.
  2. Remove saucepan from heat and puree soup in batches in a blender or possibly a food processor fitted with the metal blade. Adjust seasonings and transfer soup to a container. Cover and chill till chilled through.
  3. To serve, ladle chilled soup into bowls and garnish with minced parsley and a dollop of lowfat sour cream or possibly plain yogurt.
  4. This recipe yields 4 to 6 servings.
  5. Comments: Sorrel is a perennial plant native to Europe and Asia, now found in America and Australia. It has a refreshing, slightly sour taste since it contains oxalic acid.
  6. Sorrel is related to rhubarb (that also contains oxalic acid), and can be used as a vegetable (salads, purees) or possibly as an herb (soups and sauces). It is available throughout the summer.