COLD SORREL SOUP
Ingredients for 6 servings
Ingredients for 6 servings
8 ounces fresh sorrel, rinsed and leaf-stem removed
2 tablespoons Canola oil
1 clove garlic, crushed
1/2 cup minced onion
4 cups cool water
1/2 teaspoon kosher salt and freshly ground pepper
1/2 cup heavy whipping cream
2 tablespoons butter
Kernals of one ear of cooked corn
2 tablespoons Canola oil
1 clove garlic, crushed
1/2 cup minced onion
4 cups cool water
1/2 teaspoon kosher salt and freshly ground pepper
1/2 cup heavy whipping cream
2 tablespoons butter
Kernals of one ear of cooked corn
- Prepare the sorrel for cooking. To remove the center stem, fold the leaf in half vertically, grasp the leaf stem and pull it free.
- Heat the oil in a saucepan before adding the garlic and onion pieces. When the onion has softened, begin adding the sorrel leaves, one handful at a time. Cover and cook for a minute or two to allow it to wilt before adding more. Once all the sorrel is in the pot, add the water, salt and pepper. Bring liquid to a simmer and cook for 15 minutes.
- Off the heat, puree the sooup with an imersion blender. Stir in the cream and refrigerate. Adjust seasonings just before serving.
- At serving time, melt the butter in a skillet. Toss the corn kernals in the warm butter. Divide the corn among the servings, placing a mound in the middle of the bowl. Spoon the cold soup around the corn and serve immediately.
