Chilled Sorrel Soup
- Yield 4 servings
With a slightly lemony taste, sorrel is a perennial whose leaves can dress up salads and flavor soups.
- 1 head garlic
- 2 1/2 teaspoons olive oil, divided
- 1 -- onion, finely diced
- 1 -- carrot, finely diced
- 1 -- potato, peeled and diced
- 6 cups vegetable stock
- 1/2 pound sorrel, coarsely chopped
- -- Salt
- -- White pepper
- Preheat oven to 350F.
- Remove some of the excess parchment-like skin from the outside of the garlic head. Slice off the top of the head, exposing the individual garlic cloves. Drizzle 1/2 teaspoon oil over the garlic cloves and replace the top. Wrap head in aluminum foil and bake for 1 hour. Open foil, exposing the garlic head, and bake for another 30 minutes. Squeeze cloves out of garlic head and set aside.
- In a large saucepan, heat remaining 2 teaspoons oil. Add onion, carrot, and celery and sauté until tender. Add roasted garlic pulp, potato and vegetable stock. Bring to a boil, reduce heat, cover, and simmer for 45 minutes.
- Chill in refrigerator until cool.
- Once cooled, add sorrel and purée the soup in a blender. Add salt and white pepper to taste. Serve cold.
Recipe courtesy of The Painted Table, Seattle, Washington. Published in Best in the World II, Jennifer Keller, R.D., editor.