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Hot or Cold Sorrel Soup

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“The tangy tartness of sorrel is nicely balanced with the cream to make a refreshing soup served cold for those hot days of summer but just as good served hot. Great to put into a thermos for a summer picnic.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter over moderate heat in a medium stockpot or Enamel coated Dutch oven (not cast iron).
  2. Cook onion, potato, salt and pepper until soft, about 10 minutes add garlic cook 3 more minutes.
  3. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes.
  4. Stirring occasionally to evenly cook.
  5. Add half and half, water or stock, and nutmeg. Bring to a low boil and remove from heat. Puree in a blender until smooth. Stir in lemon juice, add salt and pepper to taste, and refrigerate a minimum of 4 hours.
  6. Serve ice cold bowls garnished with your choices.

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