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Iced Sorrel Soup

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Ingredients
  Sorrel 18 Ounce (500 Gram)
  Double cream 3 1⁄2 Fluid Ounce (100 Milliliter)
  Butter 3⁄4 Ounce (20 Gram)
  Fresh 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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Sprinkling
Interest: 
Healthy

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