Chilled Sorrel and Spinach Soup

Ingredients

• 1 CSA bag Spinach
• 1 CSA bag Sorrel
• 2 medium scallions (green onions)
• 3 ½ cups vegetable broth
• Salt and pepper
• 1 ½ Tbsp. cornstarch
• Big pinch of nutmeg or ground anise
• ¼ tsp. grated lemon zest
• A bit of lemon juice
• 6 Tbsp. heavy cream

Instructions

1. Cut the heaviest stems from the base of the spinach and sorrel. Discard stems. Cut greens into thin slices. Trim scallions and slice thin.
2. Combine the greens and scallions with the vegetable broth in a non-aluminum pot and bring to boil. Stir and simmer until soft, about 5 minutes. Season with salt and pepper.
3. Puree the soup until smooth. If using a blender puree the soup in 3-4 small batches so that the soup does not come out of the top of the blender. Remove ¼ cup of the pureed soup and mix in separate bowl with cornstarch. Once mixed, put back into the soup. Bring the soup to a boil over moderate heat, stirring constantly. Add the nutmeg, zest, and juice.
4. Transfer the soup to a bowl and set in a large container of ice water. Cool, then chill thoroughly, for several hours or longer.
5. To serve, ladle into bowls. Drizzle 1 ½ tbsp. heavy cream into each, then swirl gently with knife tip or fork to form a pretty pattern.

Notes