Chilled Sorrel and Spinach Soup
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
- Cut the heaviest stems from the base of the spinach and sorrel. Discard stems. Cut greens into thin slices. Trim scallions and slice thin.
- 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.
- 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.
- Transfer the soup to a bowl and set in a large container of ice water. Cool, then chill thoroughly, for several hours or longer.
- 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
Recipe adapted from Elizabeth Schneider’s Vegetables from Amaranth to Zucchini