Iced Sorrel Soup
|Sorrel||18 Ounce (500 Gram)|
|Double cream||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Butter||3⁄4 Ounce (20 Gram)|
|Fresh tarragon leaves||10|
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.