Chilled Sorrel Soup
Makes 4 servings
Sorrel is a perennial found in pastures throughout Europe and is grown for its leaves, which are used fresh in salads and soups or prepared like spinach or cabbage.
1
garlic head
2 1/2
teaspoons
olive oil, divided
1
onion, finely diced
1
carrot, finely diced
1
celery stalk, finely diced
1
potato, peeled and diced
6
cups
vegetable stock
1/2
pound
sorrel, coarsely chopped
salt, to taste
white pepper, to taste
Preheat oven to 350°F.
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, 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.
Per serving (1/4 of recipe)
- Calories: 114
- Fat: 3.2 g
- Saturated Fat: 0.5 g
- Calories from Fat: 25.6%
- Cholesterol: 0 mg
- Protein: 2.6 g
- Carbohydrates: 20.4 g
- Sugar: 6.1 g
- Fiber: 3.1 g
- Sodium: 1667 mg
- Calcium: 55 mg
- Iron: 1.4 mg
- Vitamin C: 18.9 mg
- Beta Carotene: 3163 mcg
- Vitamin E: 1.6 mg
Source: The Painted Table, Seattle, Washington. Published in Best in the World II, Jennifer Keller, R.D., editor.
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