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Chilled Sorrel Soup
Difficulty Level Easy
While the west coast suffers through 40C plus temperatures, those of us in central Canada are experiencing pretty cool temperatures and more rain than I've seen in years. My fingers are pretty cold as I type this and my daughter is all bundled up and thinking about building a fire. In the triumph of hope over experience, I made another chilled soup this week. If it ever warms up, I'll be ready.
I still love my other sorrel soup the best, but this was quite interesting. My paprika was a little on the hot side, but the flavor of the sorrel was still really strong. This soup took only minutes to make and other than the sorrel, has ingredients that anyone would have in their kitchen.
This is definitely a first course soup and it would be nice as part of a Sunday brunch. Or you could serve it in shot glasses at a cocktail party with a little dollop of sour cream on top.
INGREDIENTS
| 1/4 pound | sorrel |
| 6 cups | boiling water |
| 1 teaspoon | paprika |
| salt to taste | |
| 3 | beaten eggs |
| Sour cream | |
PREPARATION:
- Wash 1/4 pound sorrel, leaving the water on the leaves.
- Shred the leaves and place them in a nonreactive soup pot. Add 6 cups boiling water, 1 teaspoon paprika, and salt to taste. Simmer, covered, for 5 minutes, or until the sorrel is quite soft.
- Pour the hot soup over 3 beaten eggs, whisking vigorously so the soup thickens. Strain, cool, and refrigerate. Serve chilled and garnished with dollops of sour cream.